Adele Mowlai’s leche flan

A Filipino favourite, leche flan is the perfect sweet finish to any meal or celebration.



Note: + cooling & 6 hours chilling time



  • 1 cup (220g) caster sugar
  • 8 Coles Australian Free Range Egg yolks
  • 397g can sweetened condensed milk
  • 385g can full cream evaporated milk
  • 1 tsp vanilla essence



Grease a 23cm (base measurement) round cake pan. Place the sugar in a medium saucepan over medium heat. Cook, stirring and swirling the pan, for 5 mins or until the sugar melts and turns a dark amber colour. Carefully pour into the prepared pan and swirl to coat the base.


Use an electric mixer to whisk the egg yolks in a large bowl for 30 secs or until smooth. Add the condensed milk, evaporated milk and vanilla. Whisk until well combined. Strain the egg mixture through a fine sieve over the caramel in the pan. Discard the solids. Cover tightly with 2 layers of plastic wrap.


Place the pan in a large steamer over a saucepan of simmering water. Cook for 35-40 mins or until just set in the centre. Set aside to cool. Place in the fridge for 6 hours or overnight to chill.


Run a small sharp knife around the edge of the flan to loosen from the pan. Place a large rimmed plate on top of the pan and quickly invert onto the plate. Cut the flan into wedges to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.