Whole Egg Leche Flan Recipe
Rich, creamy, and perfectly smooth Whole Egg Leche Flan topped with a golden caramel glaze. It is so delectable and absolute heaven in every bite! With a no-waste and easy to follow recipe, it is unquestionably the ultimate Filipino dessert.
Servings: 6
Calories: 431kcal
Equipment
- 1qt (4 cups) baking dish
Ingredients
- 10 tablespoons white sugar
- 1 tablespoon water
- 1 can sweetened condensed milk 300ml
- 1 can evaporated milk 370ml
- 5 large eggs
- 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.10 tablespoons white sugar, 1 tablespoon water
- 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.5 large eggs
- Gradually add the evaporated milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and mix.1 can sweetened condensed milk, 1 can evaporated milk, 1 teaspoon vanilla extract
- 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.1 quart (4cups) baking dish
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.
Video
Nutrition
Calories: 431kcal | Carbohydrates: 62g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 206mg | Potassium: 483mg | Sugar: 62g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 365mg | Iron: 1mg