Filipino Leche Flan

Filipino Leche Flan is a rich, creamy, and velvety custard dessert that is a staple at Filipino celebrations. It is made from a simple mixture of egg yolks, sweetened condensed milk, and evaporated milk, which is then steamed or baked in a caramel-lined mold. The dish is a beloved classic, known for its smooth texture and the sweet, slightly bitter contrast of the caramel sauce that pools on top when inverted.

🍽️ Nutrition at a glance

Leche Flan is very high in fat and sugar, providing a dense source of energy and a significant amount of saturated fat. A single serving is a good source of calcium and phosphorus, but it is a decadent treat rather than a nutrient-dense food.

Nutrition breakdown

Calories	320 kcal
Protein	6 g
Carbs	38 g
Fat	16 g
Fiber	0 g
Sugar	36 g
Sodium	95 mg
Calcium	180 mg
Phosphorus	140 mg
Vitamin A	150 mcg RAE
Vitamin B12	0.5 mcg
Riboflavin (B2)	0.2 mg
Selenium	8 mcg
Cholesterol	165 mg
Potassium	180 mg

Per 1 slice (approx. 120 g) · estimated, varies by recipe

💡 What's interesting

Its origin is a direct adaptation of the Spanish 'flan de leche,' showcasing the deep culinary influence of Spanish colonization in the Philippines. Nutritionally, it is a classic example of a 'comfort food' that provides quick energy (from sugar) and sustained energy (from fat), but is best enjoyed in moderation.