Leche flan is a Filipino dessert made from condensed milk and eggs. It's quite similar in taste to a creme caramel but has a denser texture.

Cooking style: Camp oven

Cooking time: 15 minutes cooking, 2-3 hours to set


1 cup white sugar

1 can condensed milk

1 can evaporated milk

5 eggs

2 tablespoons vanilla


  1. Make the caramel by slowly melting the sugar in a saucepan over a low fire using the heat diffuser. Allow to simmer gently until it begins to turn a golden colour then remove from the heat, pour caramel into a small lidded pan and set aside.
  2. Make filling by lightly beating 5 eggs then mixing in condensed milk, evaporated milk and vanilla.
  3. Pour filling on top of the caramel, place lid on then pop inside a larger camp oven. Add enough boiling water to the camp oven to go halfway up the sides of inner pan. 
  4. Place lid on camp oven and allow to simmer gently for 15 minutes.
  5. Remove camp oven to the side plate and keep warm enough so the water is just steaming but not boiling. Allow to sit there with the water hot for 2-3 hours or until flan is set. 
  6. Allow to cool in fridge. Flip upside down on a plate to serve.