This flan recipe is a traditional Filipino recipe by Yasmin Newman from her cookbook 7000 Islands: Cherished Recipes and Stories from the Philippines (£18.99, Hardie Grant). Yasmin says, "This classic Filipino dessert is served at just about every fiesta. For the traditional oval shape, you’ll need ‘ilanera’ tins, which come in various sizes; otherwise regular moulds can be substituted. As with its counterpart, crème caramel, the hard caramel on the base of the pan softens to form a puddle of liquid gold around the flan once it is released."

For more Filipino-inspired dishes, check out our chicken adobo, Filipino garlic-fried rice, Filipino fried pork and Filipino boodle fight, plus discover more of the best Filipino cuisine and read Yasmin's guide on how to cook like a local in the Philippines.


  • 110g caster sugar
  • 6 eggs
  • 2 egg yolks
  • 400ml condensed milk
  • 375ml evaporated milk
  • dayap or lime zest strips, to garnish (optional)


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the sugar in a pan over a medium-high heat and cook for 8-10 minutes, swirling the pan occasionally but not stirring, until the sugar has melted and turned a deep amber caramel colour. Pour into 2-4 ilanera tins or a 900g loaf tin and swirl to evenly coat the bases. Set aside for the caramel to harden.

  • STEP 2

    Meanwhile, use an electric mixer to beat the eggs and egg yolks together in a bowl. Add the milks and beat until well combined. Strain through a fine sieve and divide between the tins. Cover tightly with foil.

  • STEP 3

    Put the tins in a large roasting tin and fill with enough just-boiled water to reach halfway up the sides of the tins. Bake for 20-25 minutes if using ilanera tins or for 50-60 minutes if using a loaf tin, until set. Remove from the oven, allow to cool, then chill to firm.

  • STEP 4

    Run a knife around the flans to release them, then invert onto a platter to serve. Garnish with dayap or lime zest strips, if you like.


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