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!
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!
Notes
Be sure to remove the melted 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.
If you do not have a blender handy, pour the ingredients into a large mixing bowl and whisk until well incorporated. Then using a fine-mesh sieve, strain the custard mixture (once or twice) to ensure it is homogeneous.
If baking in ramekins, divide the caramel sauce among them, then pour the custard mixture over it. Bake for 35-40 minutes in a water bath as well.
Thinking of skipping the water bath? I know it seems cumbersome, but this ensures the flan cooks evenly. The consistency of any custard dessert depends on the hot water so the eggs do not curdle, and the heat is distributed equally. This also avoids cracks and dry spots on your flan. Do it carefully and one step at a time. You have got this!
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.