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3.9 from 201 votes

Leche Flan with Whole Eggs

Try this Leche Flan made with whole eggs and easy caramel syrup. It's a creamy and delicious sweet treat the whole family will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 419 kcal
Course: Dessert
Cuisine: Filipino

Ingredients

  • ½ cup sugar
  • 2 tablespoons water
  • 6 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon lime zest

Instructions

    Cup of Yum
  1. Preheat oven to 375 F.
  2. In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved. 
  3. Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into the ramekins or llaneras.
  4. In a bowl, gently stir eggs and condensed milk until there are no streaks of white.
  5. Add evaporated milk and stir until well combined.
  6. Add lime zest and stir.
  7. Using a fine mesh sieve or cheesecloth, strain mixture. 
  8. Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). 
  9. Bake in the oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean. 
  10. Remove from oven, allow to cool, and refrigerate to set.
  11. To serve, turn the flan over on a serving plate, ending with caramel on top.

Notes

  • Break and stir the eggs first with the condensed milk until there are no more white streaks before you add the evaporated milk, as I find the eggs harder to stir when swimming in liquid.
  • Straining the mixture using a fine-mesh sieve or cheesecloth is the secret to super smooth Leche flan.
  • If there are many bubbles in the mixture, allow the mixture to stand for a few minutes for the bubbles to subside, and skim any foam that rises on top.
  • You can steam the Leche flan if you like, but my preferred technique is baking it in the oven using a bain-marie or water bath. Add water halfway through the molds to keep the water from seeping inside.
  • I used 1-cup ramekins to make the flan, but you can use three 2-cup size llaneras. Adjust cook times and check for doneness by inserting a toothpick in the center of the flan. If it comes out clean, the flan is ready to cool.
  • To easily remove the flan from the ramekin, run a knife around the edges to loosen it, invert it on a plate, and gently tap all around the ramekin to release the flan.

Nutrition Information

Calories 419kcal (21%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 203mg (68%) Sodium 209mg (9%) Potassium 484mg (14%) Sugar 58g (116%) Vitamin A 555IU (11%) Vitamin C 2.8mg (3%) Calcium 366mg (37%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 419

% 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.