Ginger Leche Flan
Ginger Leche Flan 🫚 is a medium Filipino recipe that serves 8. 250 calories per serving. Recipe by Kim Boshoven on YouTube.
Prep: 32 min | Cook: 55 min | Total: 1 hr 42 min
Cost: $4.46 total, $0.56 per serving
Ingredients
- 1 cup Granulated Sugar (white granulated sugar for caramel)
- 2 inch Fresh Ginger (peeled and sliced)
- 12 oz Evaporated Milk (full‑fat, canned)
- 14 oz Sweetened Condensed Milk (canned)
- 8 pieces Egg Yolks (large, room temperature)
- 1 pinch Salt
- 1 tsp Lemon Juice (freshly squeezed)
Instructions
Infuse Ginger in Evaporated Milk
Combine the sliced ginger with the evaporated milk in a small saucepan. Warm over low heat for about 10 minutes, stirring occasionally, until the milk is fragrant but not boiling. Remove from heat and let steep for an additional 5 minutes, then discard the ginger pieces.
Time: PT15M
Temperature: low
Prepare Caramel Shell
In a clean saucepan, melt the granulated sugar over medium heat. Swirl the pan gently, without stirring, until the sugar turns a deep amber honey color. Immediately pour the hot caramel into the bottom of the flan mold, tilting to coat evenly. Allow the caramel to harden.
Time: PT5M
Temperature: medium heat
Combine Egg Yolks and Condensed Milk
Separate eight egg yolks into a large mixing bowl. Add the whole can of sweetened condensed milk and whisk gently until just combined, avoiding bubbles.
Time: PT2M
Add Infused Milk and Strain
Slowly pour the ginger‑infused evaporated milk into the yolk‑condensed milk mixture, whisking continuously. Add a pinch of salt and a teaspoon of fresh lemon juice. Strain the mixture through a fine mesh strainer into a clean bowl, then strain a second time into another bowl to ensure a silky texture.
Time: PT5M
Fill Flan Mold
Pour the strained custard over the set caramel in the flan mold. Tap the mold gently on the counter to release any trapped air bubbles.
Time: PT2M
Bake via Water Bath
Place the flan mold in a larger roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the mold. Cover the mold loosely with aluminum foil. Bake in a pre‑heated oven at 160°C for about 55 minutes, or until the custard is set but still slightly jiggly in the center and a toothpick inserted comes out clean.
Time: PT55M
Temperature: 160°C
Cool and Refrigerate
Remove the flan from the water bath and let it sit at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, preferably overnight, before unmolding.
Time: PT30M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs, Milk
Ingredient Substitutions
- Instead of Granulated Sugar: Brown sugar (will affect color)
- Instead of Fresh Ginger: Ground ginger (use 1/2 tsp)
- Instead of Evaporated Milk: Half‑and‑half
- Instead of Sweetened Condensed Milk: Homemade condensed milk (milk + sugar)
- Instead of Egg Yolks: Whole eggs (use 8 yolks + 8 whites, discard whites)
- Instead of Lemon Juice: White vinegar (small amount)
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk
- Fine Mesh Strainer
- Flan Mold (9‑inch)
- Roasting Pan
- Aluminum Foil
- Oven
- Cooling Rack (optional)
- Measuring Cups (optional)
Critical Steps — Do Not Skip
- Infusing ginger into evaporated milk
- Achieving the correct caramel color
- Straining the custard mixture twice
- Baking in a water bath at 160°C
- Cooling to room temperature before refrigeration
Chef Tips from the Video
- Use room‑temperature milk to prevent curdling during infusion
- Add a splash of vanilla extract (optional) for extra aroma
- Run a thin knife around the edge before inverting for a clean release
- Serve chilled with fresh mango slices or an extra drizzle of caramel
Troubleshooting
Cracked flan surface
Ensure the water bath temperature is gentle, avoid over‑baking, and let the flan cool gradually before refrigeration.
Grainy or curdled texture
Strain the mixture thoroughly, whisk gently, and make sure eggs are at room temperature before mixing.
Caramel tastes bitter
Remove the sugar from heat as soon as it reaches amber color; if it darkens further, start over with fresh sugar.
Large air bubbles remain after baking
Tap the mold after pouring and run a thin knife around the edges before unmolding to release trapped air.
Storage
Refrigerator: Cover tightly and store up to 3 days
Freezer: Not recommended; texture may separate
Room temperature: Can sit at room temperature for up to 2 hours after removal
Make-Ahead Tips
- Caramel can be made up to 2 days ahead and stored in the refrigerator
- The custard mixture can be prepared a day early, covered, and baked when ready
- Flan keeps well refrigerated for up to 3 days
Frequently Asked Questions
What is the cultural significance and history of Leche Flan in Filipino cuisine?
Leche flan, a caramel‑topped custard, was introduced to the Philippines during Spanish colonization and has become a staple celebratory dessert. It is often served at fiestas, birthdays, and holiday gatherings, symbolizing richness and hospitality.
What are the traditional regional variations of Leche Flan in the Philippines?
While the classic version uses condensed and evaporated milk, some regions add coconut milk, ube (purple yam), or even cheese for a savory twist. In Visayas, a denser version called "leche flan de leche" is popular, and in Luzon, a hint of pandan may be added.
How is Leche Flan traditionally served in Filipino celebrations?
Leche flan is typically unmolded onto a serving plate, allowing the caramel to cascade over the custard. It is sliced into wedges and served chilled, often alongside fresh fruit or as part of a dessert platter with other Filipino sweets.
On what occasions is Leche Flan commonly enjoyed in Filipino culture?
Leche flan appears at birthdays, Christmas, New Year’s Eve, weddings, and town fiestas. Its rich flavor makes it a favorite for special occasions where a luxurious dessert is desired.
What makes Leche Flan special or unique in Filipino dessert tradition?
The combination of a silky custard with a glossy caramel topping creates a contrast of textures and flavors that is uniquely Filipino. The use of sweetened condensed milk adds a distinct sweetness that sets it apart from other custards worldwide.
How has the recipe for Filipino Leche Flan evolved over time in the Philippines?
Originally made with fresh milk and sugar, modern Filipino Leche Flan relies on canned condensed and evaporated milk for convenience and consistency. Contemporary chefs experiment with flavor infusions—like ginger, as shown in this recipe—to balance sweetness and add depth.
What are the most common mistakes to avoid when making Filipino Leche Flan with ginger infusion?
Common errors include over‑cooking the caramel, which makes it bitter, and letting the milk boil during ginger infusion, which can cause curdling. Also, failing to strain the custard twice can leave a grainy texture, and baking without a water bath often leads to cracks.
Why does this Filipino Leche Flan recipe use a water bath instead of direct steaming?
A water bath provides gentle, even heat that prevents the delicate custard from overheating and cracking. Direct steaming can create hot spots and introduce excess moisture, resulting in a less smooth texture.
How do I know when the Filipino Leche Flan is done baking and ready to cool?
The flan is done when the edges are set but the center still has a slight jiggle—about the consistency of soft gelatin. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
What does the YouTube channel Kim Boshoven specialize in?
The YouTube channel Kim Boshoven specializes in home cooking tutorials, focusing on approachable dessert recipes and classic comfort foods with modern twists. Kim often shares detailed technique explanations and practical kitchen tips.
How does the YouTube channel Kim Boshoven's approach to Filipino dessert cooking differ from other cooking channels?
Kim Boshoven emphasizes ingredient balance—like using ginger to cut sweetness—while maintaining traditional flavor profiles. The channel combines clear visual step‑by‑step guidance with cultural context, setting it apart from channels that simply replicate recipes without explanation.
Last updated: August 28, 2026
