Smooth & Creamy Whole Egg Leche Flan Recipe – 5 Ingredients
Indulge in the creamy decadence of this whole egg leche flan, where the velvety richness of caramel meets the luscious texture of whole eggs. Perfectly balanced and irresistibly smooth!
This classic Filipino dish is the best way to elevate your dessert game. A symphony of flavors awaits, creating a culinary masterpiece that will leave your taste buds dancing in delight. Get ready to impress with every silky spoonful – because dessert should always be an experience worth savoring!
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Jump to RecipeWhole Egg Leche Flan Recipe.
Flan can be found all the way back in Ancient Rome, where they made sweet and salty dishes with leftover eggs. From there, Spaniards made it theirs and spread the sweet treat throughout the world during the Spanish colonization. This article explains flan’s origins thoroughly and extensively. Check it out!
This delicious custard dessert is perfect for all special occasions, especially the holiday season. Growing up in Puerto Rico, it was easy to find all types of flans you can imagine! Coconut, cheese, coffee, pumpkin… all the flavors! Our version of the whole egg leche flan is called vanilla flan, or classic flan. It has slight variations, but the ingredients are the same!
Filipino leche flan is usually made with only egg yolks and steamed at low heat rather than baked. The traditional way also calls for a large size llanera mold. However, this recipe is made for anyone who wants to make flan, especially if you have never tried before. It is simple yet equally delicious!
What You Need.
To make this delicious dessert, all you need is 5 ingredients and a few simple tools:
- small saucepan
- silicone spoonula or wooden spoon
- food blender or processor
- flan mold or ramekins
- larger pan for the water bath
The ingredients are:
- Granulated white sugar
- 5 large eggs (room temperature)
- Evaporated milk
- Sweetened condensed milk
- Vanilla extract
- Lemon or lime zest (optional)
Now, let’s make whole eggs leche flan!
Preparing the caramel sauce.
Microwave method: Add sugar and 2 tablespoons of water to a microwave safe bowl. Heat for 3 – 6 minutes on high, keeping a close eye on the caramel. As the sugar melts, it changes to a deep golden color which lets you know it is done. Be sure to use mittens to remove the container from the microwave.
Stove top method (preferred): Add the sugar to a small sauce pan at medium heat. Spread to make it an even layer. As it begins to caramelize, use a wooden spoon or silicone spoonula to stir it until it is all dissolved and turns into an amber color. Then pour the caramel into your mold.
Be sure to remove the caramelized sugar from the heat as soon as it caramelizes to keep it from burning. Burnt caramel creates bitterness in the flavor of the flan and ruins the experience.
Preparing the custard mixture.
Egg yolk vs whole eggs.
Separating the egg yolk and discarding the whites is how the traditional leche flan was made. It creates a denser flan with a deep yellow hue. However, using whole eggs avoids waste, and baking it with the water bath method will achieve the same luscious, creamy results, making it similar to the delish crème caramel. The mold is a matter of preference, and to me, it is all about the flavor. 😊
Blender method vs hand-mixed.
The easiest way is to add the ingredients to a blender or food processor and mix until well incorporated. Then, set aside to allow air bubbles to subside, or strain. However, some prefer to whisk the ingredients by hand in a large bowl. Then, with a fine-mesh sieve, remove any leftover lumps and air bubbles to ensure it is a uniform mixture. The method utilized is up to you!
Steaming vs baking in water bath.
I grew up baking flan in a water bath (almost boiling water), so it is the method that comes naturally to me. If you are like me and do not own a steamer basket or simply prefer baking, the process is quite simple. Preheat the oven to 350 degrees Fahrenheit. Fill up a roasting pan (larger than the flan mold or big enough to fit the ramekins) with a few cups of water and place it in the oven.
Once your caramel sauce and custard are ready to bake, place it inside the roasting pan, and if the water does not reach the container halfway, carefully add more. Be sure not to splatter any water into your custard mixture. Then close the oven and bake the flan between 45-55 minutes. If utilizing ramekins, check at the 35 – 40-minute mark.
A flan is done when the sides are set and it has a slight jiggle in the center. To ensure it is done, do the toothpick test. If it comes out pretty clean, it is ready to be removed from the oven. Set it to cool on a wire rack. Once cooled, transfer it to the refrigerator and allow it to set a couple of hours (preferably overnight for the best flavor).
Serving and Storing.
Unmold the flan by sliding a damp knife around the edges, then flip it into a large serving plate. Slice and serve by itself or with a glass of coquito or a cafecito. Tasty!
Flan will keep in the refrigerator for up to 5 days. You can also freeze it for up to three months. To thaw it, move it to the refrigerator and allow it to defrost overnight.
I hope you enjoyed this simple and delicious whole egg leche flan recipe! Flan is one of my favorite desserts to make because of its flavor and occasion versatility. For more flan recipes, feel free to browse my site. Pumpkin Spice Coquito, and Cheese are my absolute favorites!
As always, buen provecho from the Happy Wookiee!
Smooth & Creamy Whole Egg Leche Flan Recipe - 5 Ingredients
Equipment
- 1 Flan Mold or ramekins
- Blender optional
- small saucepan
- Roasting or baking pan for water bath larger than flan mold
Ingredients
- 1 cup white granulated sugar
- 5 large eggs room temperature
- 1 12oz can evaporated milk
- 1 14oz can sweetened condensed milk
- 1 tsp vanilla extract
- Zest of lime optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Place the baking pan (it can be an aluminum pan) in the oven and add a few cups of water. Close to preheat.
- Prepare the caramel custard by pouring the cup of sugar on to a small saucepan. Set the stovetop to medium heat. When the white sugar begins to caramelize, gently stir it with a silicone spatula or wooden spoon until it all turns to golden brown, an amber color. Pour into the mold(s).
- With oven mitts, grab the flan mold and swirl the caramel around to cover the bottom and about one to two inches high on the sides of the pan. This is the caramel layer that covers the flan. Set it aside and work on the custard.
- To make the creamy custard, simply add the remaining ingredients to a blender or food processor. Mix until the ingredients are well incorporated. If you want to reduce the air bubbles, set aside to rest or strain. Pour the custard mixture over the caramel.
- Carefully place the flan mold in the water bath. Add more water if needed to reach up to half of the flan mold. Be sure not to splatter any water on the custard mixture.
- Bake for 45-50 minutes. Do the toothpick test to check for doneness. The sides will be set but the center of the flan will jiggle.
- Once baked allow it to cool on a wire rack.
- Once at room temperature, cover the flan with aluminum foil or plastic wrap and refrigerate for at least four hours, preferably overnight.
- After the flan is set, unmold by sliding a damp butter knife around the edges and flip it onto a serving plate. Allow it to sit for a few minutes to get as much caramel over it as possible. Remove the mold, slice, and serve.
- ¡Buen provecho from The Happy Wookiee!
