Whole Egg Leche Flan Recipe
User Reviews
5
Whole Egg Leche Flan Recipe
Description
This recipe begins with caramelizing sugar with water in a baking dish until deep golden, which is then distributed evenly to form the flan’s sweet topping. The custard is prepared by gently beating whole eggs to avoid air bubbles, combined gradually with evaporated and condensed milk, and vanilla extract for flavor. The mixture is strained for a smoother texture.
Pouring the custard over the caramel and covering tightly with foil before cooking prevents a crust from forming and traps steam for gentle cooking, typically by baking in a water bath or steaming. This process yields a creamy, uniform custard with a tender bite.
The flan is cooled before serving so the caramel sauce can be inverted over the top, creating the signature glossy finish. Its balance of sweet milk and eggs with caramelized sugar makes it suitable as a traditional dessert.
Ingredients
- 10 tablespoons white sugar
- 1 tablespoon water
- 1 can sweetened condensed milk 300ml
- 1 can evaporated milk 370ml
- 5 large egg
- 1 teaspoon vanilla extract
- 1 quart (4cups) baking dish
Instructions
Prepare the caramel
- Place the sugar in the baking dish and tap to even out. Drizzle the water all over the sugar. Place it in the microwave and cook at high power for 3 minutes or longer until it turns into a deep golden syrup. Take it out (use pot holders) and tilt to spread and cover evenly. Set aside for later.
- If using llanera, add the sugar and water to the llanera and place directly over the stove,tilting it around using tongs so it will not burn.
Make the flan
- In a large bowl, add the eggs and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles.
- Gradually add the evaporated milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and mix.
- Sieve the mixture with a strainer to get a smoother texture.
- Pour the mixture into the prepared baking dish or llanera. Tap the mold several times on a flat surface to get rid of trapped bubbles. Cover the top of the baking dish with aluminum foil.
Cooking the leche flan
- TO STEAM- Put enough water in the bottom pot of a steamer and bring to a boil over medium heat. Once it starts to boil, lower the heat to have a gentle simmer, this is important for a smooth flan.
- Place the flan in the steamer basket and steam for 40-50 minutes. (do the toothpick test)
- TO BAKE- Place the filled llanera or mold in a hot water bath and bake in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean.
- Do not overcook or they will start to create tiny holes.
- Once cooked, let them cool down. Chill in the fridge for at least an hour or overnight. When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 206mg | 9% |
| Potassium | 483mg | 10% |
| Sugar | 62g | 124% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 365mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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