Leche Flan Graham Float


For the Leche Flan:

  • 3 whole eggs
  • 1 1/4 cups evaporated milk
  • 150ml condensed milk
  • 1 tbsp vanilla extract

For the Graham Layer:

  • 202g graham crackers
  • 370ml all purpose cream (chilled overnight)
  • 150ml condensed milk (chilled overnight)
  • 1 tbsp vanilla extract (optional)
  • 10g gelatin, clear and unflavored (optional)
  • 1/8 cup hot water (more if needed)

For the Caramelized sugar:

  • 12 tbsp white sugar

For the Fillings:

  • Mangoes and oreos


For the Leche Flan:

  1. Combine eggs, evaporated milk, condensed milk and vanilla extract. Mix well
  2. Strain mixture 3x-4x. Set aside
  3. Caramelized sugar: put 6 tbsp white sugar into the pan
  4. Turn heat to medium. Let it sit for 1 minute
  5. Stir until completely dissolved
  6. Let it cool and harden
  7. Repeat steps for the second pan
  8. Pour half of the flan mixture into the pan
  9. Cover with foil
  10. Steam for 5-8 minutes over low heat
  11. Let it cool
  12. Steam second pan

For the Cream Mixture:

  1. Whip on high speed until cream doubled in size
  2. Dissolve gelatin in hot water
  3. Gradually add condensed milk
  4. Mix in dissolved gelatin and vanilla extract


  1. Spread 2 cups of cream mixture over the flan
  2. Add slices of mango
  3. Arrange a layer of graham crackers on top
  4. Cover and chill overnight
  5. Repeat steps for the second pan
  6. Remove from pan
  7. Flip it over on a tray
  8. Cut into desired size