Filipino Leche Flan – aka next level Spanish creme caramel

Filipino leche flan takes Spanish creme caramel and levels it up. Like, way, way up. While the original Spanish recipe makes the dessert with fresh milk or cream, a Filipino recipe will swap those ingredients out and opt for sweetened condensed milk instead. The sweetened condensed milk gives the flan a heavier, denser texture than regular creme caramel. It’s to die for. Another change is the amount and type of eggs used in the recipe. While Spanish creme caramel only uses three to four whole eggs in a typical recipe, most Filipino leche flan recipes call for a DOZEN egg yolks (and yep, you read that right — just the yolks). Because all those yolks give the flan an incredibly creamy texture and a wonderful richness that’s unique to Filipino leche flan. There’s really nothing like it; it basically tastes like a light dulce de leche caramel that melts in your mouth.