Egg White Leche Flan

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Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.


  • 10 egg whites(puti ng itlog)
  • 1 can(390 grams) evaporated milk
  • 1 can(390 grams) fat free condensed milk
  • 2 teaspoons calamansi juice
  • 1 teaspoon vanilla extract(optional)
  • 1 cup brown sugar
  • 3/4 cup water


  • 4-5 Llanera aluminum molds
  • Steamer
  • Strainer
  • Whisk


Part 1

  1. In a sauce pan, dissolve brown sugar with water over low heat until golden brown. Swirl gently.
  2. Pour the syrup in the aluminum molds then spread evenly.

Part 2

  1. In a mixing bowl, combine the other ingredients then whisk well.
  2. Strain and pour the mixture on top of the syrup for about 1 to 1 1/4 inch thick.
  3. Cover with aluminum foil then steam in medium heat for about 40-45 minutes.
  4. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.
  5. Top with macapuno if desired.


  • To remove the leche flan from mold, run a thin knife around the edges of the mold to loosen the leche flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
  • To check if Leche flan is cooked, insert a knife in the center and when it comes out clean, it’s done.

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