Whole Egg Leche Flan

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

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.