Have you tried making whole-egg Leche Flan? This no-waste version of leche flan is so delectable and absolute heaven in every bite!
A Filipino celebration would not be complete without the ever-so-popular Leche Flan gracing the table for dessert. It would always be the top dessert choice for many, together with other popular desserts like the Filipino Fruit Salad, Maja Blanca, and Biko, to name a few.
Why make Whole Egg Leche Flan?
With this Leche flan recipe, there's no need to throw away those egg whites! It is a zero-waste recipe as it is made not just by using egg yolks, which is the classic way of cooking Leche flan, but instead, it makes use of the whole egg. In addition to that, this recipe includes the simplest and easiest way of caramelizing the sugar using the microwave, but you may still do it using the traditional way.
Silky and golden caramel glazing the smooth, creamy custard, and with just the right amount of sweetness, this Whole Egg Leche Flan will surely be your go-to recipe for your next sweet tooth cravings.
Leche Flan using whole eggs vs. egg yolks only
Whether you are using whole eggs or egg yolks only for your Leche flan, both result in a delicious, creamy, and melt-in-your-mouth custard. The traditional leche flan made with only egg yolks has a deeper yellow color. It is denser with a creamier, richer taste. On the other hand, the whole egg flan has a lighter color and a jelly-like texture. Using the egg whites also makes the flan firmer.
What You'll Need
- Eggs - Use as fresh eggs as possible. Room temperature eggs are easier to beat and incorporate into the mixture than cold eggs.
- White Sugar with a bit of water for the caramel
- Sweetened Condensed Milk - gives a sweet, creamy and caramelized flavor to the flan.
- Evaporated Milk - for a richer and creamier flan. If not available, you can substitute this with fresh milk.
- Vanilla Extract enhances and brightens the flavor of the flan.
Tips in making Whole Egg Leche Flan
- If making the caramel using the stove, make sure that the flame is at low to prevent the sugar from burning. Burnt sugar gives out a bitter taste and unappetizing dark color.
- Make sure that all the sugar has completely melted and is not gritty. It should be honey-gold without any granules left.
- Whisk and break the eggs first before adding the rest of the ingredients, but do it gently so as to not introduce too many air bubbles.
- Do not skip the straining of the mixture as this gives you a smoother flan and helps in removing lumps from the eggs and air bubbles as well.
- You will know the flan is done when the center is set but still jiggly. But if you want to make sure, do the toothpick test.
- Make sure your leche flan is completely set and cool before trying to turn it out. Run a blunt knife around the edges of the baking dish or llanera to loosen the leche flan.
FAQs in cooking Whole Egg Leche Flan
Your cooking temperature may be too low or the cooking time is too short that it didn't cook the mixture properly. You may increase the heat until set ( do the toothpick test). If you do not want to increase the heat, add a few more minutes to your cooking time until the flan is set.
There may be two reasons that this happens to your flan, either the temperature is too high or the cooking time is too long which both results in overcooked leche flan.
Absolutely, you can check this whole-egg leche flan recipe using instant pot here for that.
How to Serve and Store
Whole Egg Leche Flan is best served cold for a delectable dessert or midday snack.
After cooking the leche flan, allow it to cool at room temperature and place in the fridge for at least an hour to overnight to completely set. Place an inverted serving plate over the leche flan and gently flip them over to transfer. Gently tap the baking dish or llanera to release the flan.
Store the leche flan in an airtight container and keep it in the fridge for up to 3-4 days.
Whole Egg Leche Flan Recipe
Prepare the caramel
- 10 tablespoons white sugar, 1 tablespoon waterPlace 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
- 5 large eggsIn 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.
- 1 can sweetened condensed milk, 1 can evaporated milk, 1 teaspoon vanilla extractGradually 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.
- 1 quart (4cups) baking dishPour 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.