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Home » Recipe Index » Sweets and Desserts » Graham de Leche

Graham de Leche

Published: Nov 2, 2019 · Modified: Nov 30, 2019 by Sanna Talavera · This post may contain affiliate links

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graham de leche slices on small serving plates

Graham de Leche with graham cracker, whipped cream, and leche flan layers is a decadent dessert that's sure to impress. It's a special anytime treat and perfect for holiday gift-giving, too!

top view of graham de leche
Graham de Leche

Hello everyone! I am Sanna and once again, I have a special recipe for you!

Are you already planning your dessert line up for the holidays? Graham de leche is a must on your list!

graham de leche in a plastic container

A delicious mash-up of two Filipino favorites- graham float and leche flan- this decadent treat is sure to be a party hit. The cinnamony graham crackers and creamy custard cocooned in pillowy clouds of sweetened cream are like heaven on a spoon!

How to Make Graham de Leche

poruing leche flan mixture in a llanera

Making the Leche Flan

  • In each llanera, place three tablespoons of sugar. Set llanera over the stove on low heat and using tongs, repeatedly move over the flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on the bottom of the mold. Remove from heat and allow caramel to cool and harden.
  • In a mixing bowl, combine egg yolks, condensed milk, and evaporated milk. Stir to combine.
  • Using a cheesecloth or fine-mesh sieve, strain the mixture.
  • Ladle the mixture into the three prepared llaneras and cover tightly with aluminum foil.
  • Arrange in a single layer in a water bath and bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted at the center of the flan comes out clean.
  • Remove from the oven and allow to cool completely.
  • Turn each flan over on a plate and drain the excess caramel as the sugar syrup might seep into the cream.

whipped cream in a the bowl of stand mixer

Making the Whipped Cream

  • To achieve the maximum volume, chill the bowl and the beaters for about 1 hour in the fridge or for about 15 minutes in the freezer. Make sure the heavy cream and condensed are very cold.
  • In a large chilled bowl, combine heavy cream and condensed milk.
  • Using a stand or hand mixer, beat the mixture on medium speed until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form.

layering plastic containers with graham crackers and whipped cream

Assembling the Graham de Leche

  • Use any small rectangular dish that is wide and deep enough to fit the whole flan plus layers of graham crackers and whipped cream. For gifting or selling, you can use disposable food tubs or containers that have tight-fitting lids.
  • Arrange graham crackers in a single layer on the bottom of the container. If needed, cut the crackers in pieces to fit sides.
  • Spoon a few dollops of whipped cream over the graham crackers and using a spatula, spread evenly to cover.
  • Arrange another layer of graham crackers on top of the cream. Spoon more whipped cream on top of the crackers and using a spatula, spread to cover the crackers.

assembling graham de leche in plastic containers

  • Gently place the leche flan with caramel side up on top and in the center of the whipped cream.
  • Fill the gaps around the flan with more whipped cream. Repeat the process for the two remaining sets of Graham de leche.
  • Refrigerate overnight or freeze for about 3 to 5 hours before serving.

top view of graham de leche

Additional Tips

  • Although you can substitute all-purpose cream, I recommend using heavy cream as it whips up thicker and sturdier.
  • Easily switch up flavors by using chocolate or cinnamon graham crackers.
  • Try adding flavor extracts to the whipped cream such as buko pandan or ube.
  • Experiment with various toppings such as crushed crackers/cookies, shredded cheese, sweetened macapuno, sweet glazes such as caramel or cut-up mangoes.
  • Make it triple the yum by adding a layer of ube halaya!
  • The graham de leche can be stored in the fridge for up to 3 days or in the freezer for up to one month. If frozen, thaw for a few minutes prior to serving.

graham de leche slices on small serving plates

I hope you give this graham cake de leche a try this holiday season. Not only will it make an impressive addition to any party menu, but it's also great for gift-giving.

Check out my Chocolate Custard Cake and Floating Island Dessert which are guaranteed to wow the crowd. You can also find more desserts and baked goods recipes on my blog, Woman Scribbles.

graham de leche in a plastic container
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3.69 from 16 votes

Graham de Leche

Graham de Leche with graham cracker, whipped cream, and leche flan layers is a decadent dessert that's sure to impress. It's a special anytime treat and perfect for holiday gift-giving, too! 
Prep Time20 mins
Cook Time1 hr
Chilling8 hrs
Course: Dessert
Cuisine: Filipino
Servings: 15 Servings
Calories: 453.2kcal
Author: Lalaine Manalo

Ingredients

For the Leche Flan

  • 9 tablespoons sugar
  • 12 yolks from large eggs
  • 1 can (14 ounces) condensed milk
  • 1 can (12 ounces) evaporated milk

For the Graham and Cream Layers

  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, chilled
  • 18 rectangular graham crackers (six 25-gram packs)
US Customary - Metric

Instructions

For the Leche Flan

  • In each llanera, place 3 tablespoons of sugar.

  • Set llanera over the stove on low heat and using tongs, move repeatedly over the flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on the bottom of the mold.
  • Remove from heat and allow caramel to cool and harden.
  • In a mixing bowl, combine egg yolks, condensed milk, and evaporated milk. Stir until smooth and well-blended.

  • Using a cheesecloth or fine-mesh sieve, strain the mixture.
  • Ladle the mixture into the three prepared llaneras and cover tightly with aluminum foil.
  • Arrange in a single layer in a water bath and bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted at the center of the flan comes out clean.
  • Remove from the oven and allow to cool completely.
  • Turn each flan over on a plate and drain the excess caramel.

For the Whipped Cream

  • In a large chilled bowl, combine heavy cream and condensed milk.

  • Using a stand or hand mixer, beat the mixture on medium speed until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form.

To Assemble

  • Arrange graham crackers in a single layer on the bottom of a rectangle container. If needed, cut the crackers in pieces to fit sides.

  • Spoon a few dollops of whipped cream over the graham crackers and using a spatula, spread evenly to cover the crackers.
  • Arrange another layer of graham crackers on top of the cream. Spoon more whipped cream on top of the crackers and using a spatula, spread to cover the crackers.
  • Gently place the leche flan with caramel side up on top and center of the whipped cream.

  • Fill the gaps around the flan with more whipped cream.
  • Repeat the process with the two remaining sets of Graham de leche.
  • Refrigerate overnight or freeze for about 3 to 5 hours before serving.

Video

Notes

Equipment:
  • 3 llaneras
  • 3 rectangular plastic containers with lids
Additional Tips:
  • Make sure to drain the excess caramel as the sugar syrup might seep into the cream and create puddles.
  • To achieve the maximum volume, chill the bowl and the beaters for about 1 hour in the fridge or for about 15 minutes in the freezer. Make sure the heavy cream and condensed are very cold.
  • Use any small rectangular dish or container that is wide and deep enough to fit the whole flan plus layers of graham crackers and whipped cream.
  • The graham de leche can be stored in the fridge for up to 3 days or in the freezer for up to one month. If frozen,  thaw for a few minutes prior to serving.
 
 

Nutrition

Calories: 453.2kcal | Carbohydrates: 51.69g | Protein: 9.89g | Fat: 23.62g | Saturated Fat: 12.93g | Cholesterol: 224.51mg | Sodium: 221.82mg | Potassium: 336.63mg | Fiber: 0.57g | Sugar: 41.46g | Vitamin A: 871.51IU | Vitamin C: 2.01mg | Calcium: 264.02mg | Iron: 1.23mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. rhona says

    December 08, 2019 at 3:56 am

    san po ba dpat ilagay sa freezer o chiller pra di sya agad msira?thanks

    Reply
    • Lalaine Manalo says

      December 12, 2019 at 6:55 pm

      I like to freeze it para maganda ang graham cake sa ibaba. Just thaw for a few minutes when ready to serve 🙂

      Reply
  2. Allyson says

    November 23, 2019 at 8:21 pm

    Yun heavy cream po ba same ng all purpose cream?

    Reply
    • Lalaine Manalo says

      November 25, 2019 at 11:40 pm

      You may use either one.

      Reply
  3. Analiza Clarit Gamolo says

    November 15, 2019 at 4:43 am

    5 stars
    Gusto gawa nito pag uwi ko

    Reply
    • Lalaine Manalo says

      November 25, 2019 at 11:46 pm

      Have you tried it yet, Analiza?

      Reply
  4. floramie dano says

    November 13, 2019 at 12:05 am

    pwdi po ba korean noodles menu

    Reply
  5. floramie dano says

    November 12, 2019 at 9:27 pm

    gusto ko po yong lutong bahay pls para matoto akong mag luto tnx.

    Reply
  6. Ruby says

    November 06, 2019 at 10:52 pm

    Anong size po ng llanera?

    Reply
    • Lalaine Manalo says

      November 30, 2019 at 7:18 pm

      Medium size po 🙂

      Reply
  7. Jesel Bello says

    November 06, 2019 at 11:38 am

    Ano pong heavy cream gamit nio?

    Reply
    • Lalaine Manalo says

      November 30, 2019 at 7:17 pm

      Kahit anong brand pwede 🙂

      Reply
  8. Jane says

    November 05, 2019 at 11:22 pm

    Ilang ml po ng plastic container na ginamit nyo po?

    Reply
    • Lalaine Manalo says

      November 30, 2019 at 7:18 pm

      I think mga 3-cups size siya, mga 720-ml siguro

      Reply
  9. Renato Torres says

    November 05, 2019 at 6:40 pm

    Very nice dessert soon I try this recipe here my work..

    Reply
    • Lalaine Manalo says

      November 30, 2019 at 7:17 pm

      Enjoy!

      Reply
  10. Honeyfher Constantino says

    November 04, 2019 at 12:27 am

    Magkano po isang box neto? Sa recipe tatlo lng po na container?

    Reply
    • Lalaine Manalo says

      November 04, 2019 at 3:19 pm

      Oo, isang recipe is 3 containers. Pasensya na, hindi ko ginawa costing nang recipe 🙁

      Reply

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