Leche Flan with Whole Eggs
User Reviews
3.9
Leche Flan with Whole Eggs
Description
The Leche Flan with Whole Eggs starts with caramelizing sugar and water until it reaches a honey-gold color, then pouring it into serving molds. The custard mixture combines whole eggs gently stirred with sweetened condensed milk and evaporated milk, flavored with lime zest for a subtle citrus aroma. Straining the custard removes any lumps and bubbles for an even, smooth texture.
Baked in a bain-marie (water bath) at moderate heat, the flan cooks evenly without curdling, resulting in a delicate custard that holds its shape yet melts in the mouth. Once cooled and chilled, it is inverted onto plates so the caramel topping coats the custard with a glossy, bittersweet sauce.
This dessert is commonly served chilled and can be portioned into individual ramekins or larger llaneras molds. The texture is smooth and creamy, with the rich sweetness balanced by the caramel and the slight brightness of lime zest. It makes an elegant finish to a meal or a special treat. Proper stirring, straining, and baking technique ensure its signature silky consistency.
To serve cleanly, run a knife around the edges before unmolding. The flan stores well refrigerated and can be made ahead.
Ingredients
- ½ cup sugar
- 2 tablespoons water
- 6 egg
- 1 can sweetened condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
- 1 teaspoon lime zest
Instructions
- Preheat oven to 375 F.
- In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
- Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into the ramekins or llaneras.
- In a bowl, gently stir eggs and condensed milk until there are no streaks of white.
- Add evaporated milk and stir until well combined.
- Add lime zest and stir.
- Using a fine mesh sieve or cheesecloth, strain mixture.
- Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
- Bake in the oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to set.
- To serve, turn the flan over on a serving plate, ending with caramel on top.
Notes
- Stir eggs and condensed milk gently until no streaks remain before adding evaporated milk to maintain a smooth custard.
- Use a fine-mesh sieve or cheesecloth to strain the custard mixture to achieve a silky texture free of lumps or bubbles.
- If bubbles form on the custard surface, allow it to rest briefly to let bubbles subside and skim off any foam before baking.
- Bake the flan in a water bath to prevent curdling and ensure even cooking; add water halfway if needed to maintain water level without it seeping inside molds.
- Use 1-cup ramekins or larger llaneras; adjust baking time accordingly and check doneness by inserting a clean toothpick—if it comes out clean, the flan is set.
- Run a knife around the edges and gently invert onto a plate to unmold the flan with the caramel on top cleanly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 203mg | 68% |
| Sodium | 209mg | 9% |
| Potassium | 484mg | 10% |
| Sugar | 58g | 116% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 366mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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