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Home > Filipino Recipes

Whole Egg Leche Flan

BY :Bebs | Published: 06/07/ 2022 | Updated:06/19/ 2022 | 9 Comments

RECIPE VIDEO PRINT
5 from 11 votes
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Have you tried making whole-egg Leche Flan? This no-waste version of leche flan is so delectable and absolute heaven in every bite!

  • Recipe video
  • Why make Whole Egg Leche Flan?
  • Leche Flan using whole eggs vs. egg yolks only
  • What You'll Need
  • Tips in making Whole Egg Leche Flan
  • FAQs in cooking Whole Egg Leche Flan
  • How to Serve and Store
  • More desserts made with eggs
  • Printable Recipe
  • Whole Egg Leche Flan Recipe

Recipe video

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.

Smooth and creamy whole egg leche flan.

Why make Whole Egg Leche Flan?

Leche flan made with whole eggs.

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

A slice of leche flan using whole  eggs.

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

Ingredients needed for whole egg leche flan.
  • 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.
Steps on how to cook whole egg flan.

FAQs in cooking Whole Egg Leche Flan

Why didn't my flan set?

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.

Why does my flan have bubbles?

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.

Can I make leche flan in an instant pot?

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 on a serving platter.

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.

More desserts made with eggs

Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. | www.foxyfolksy.com
Filipino Egg Pie Recipe
Cloud Cake or Molotof
Molotof Cake
Chocoflan- a three layer dessert of chocolate cake, flan and caramel sauce.
Chocoflan
Portuguese Egg Tarts with light creamy custard
Portuguese Egg Tart

Printable Recipe

A slice of leche flan made using whole eggs.
Print Review

Whole Egg Leche Flan Recipe

5 from 11 votes
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.
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Course :Dessert, Snack
Servings =6
Print Recipe Rate this Recipe

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

  • 10 tablespoons white sugar, 1 tablespoon water
    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

  • 5 large eggs
    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.
  • 1 can sweetened condensed milk, 1 can evaporated milk, 1 teaspoon vanilla extract
    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.
  • 1 quart (4cups) baking dish
    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

Calories: 431kcalCarbohydrates: 62gProtein: 14gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 195mgSodium: 206mgPotassium: 483mgSugar: 62gVitamin A: 542IUVitamin C: 3mgCalcium: 365mgIron: 1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

    5 from 11 votes (7 ratings without comment)

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  1. John says

    April 03, 2024 at 5:22 pm

    5 stars
    Recipe Is Great But I suck On cooking

    Reply
    • Bebs says

      April 09, 2024 at 8:26 pm

      Remember, practice makes perfect, John, I am sure you will get there.

      Reply
  2. Velvet says

    July 07, 2023 at 2:04 pm

    5 stars
    This has got to be my favorite leche flan recipe. It's not just easy, the taste and texture of the flan are perfect! 🩷🩷🩷🩷🩷

    Reply
    • Bebs says

      July 08, 2023 at 2:16 pm

      Thanks, Velvet, for your very comment and I am so happy that you like it.

      Reply
  3. ms workman says

    June 11, 2023 at 9:19 am

    5 stars
    I just discovered your site and already love it! I also make whole egg flan for my cafe customers. Since I use a metal pan for my flan, I scatter white sugar over the bottom and put it in a 400-degree oven for about 15 minutes. It melts to a nice brown and is ready to go when I'm done mixing the flan. I let the melted sugar cool a bit, pour my fan, and bake.

    Reply
    • Bebs says

      June 13, 2023 at 4:06 am

      Yes, that is a very good tip, thanks for sharing it!

      Reply
  4. Ayesa says

    April 30, 2023 at 3:01 pm

    5 stars
    I love it. Thank you!

    Reply
  5. Arkin says

    November 04, 2022 at 6:15 am

    Is it possible to keep the uncooked custard in thefridge overnight?

    Reply
    • Bebs says

      November 06, 2022 at 4:03 am

      Sure you can, Arkin.

      Reply

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