Leche flan (from leche, Spanish for milk) is a caramel custard, made with eggs, milk and sugar and flavored with vanilla. It originated from the regions along the border of France and Spain and was brought to the Philippines at the time of Spanish colonization.
The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert, once firm, is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.
Pieces of leche flan are sometimes added to halu-halo.