Creamy Whole Eggs Leche Flan
Leche Flan is a beloved Filipino dessert, known for its creamy texture and rich caramel topping. This version uses whole eggs, eliminating waste and creating a smooth, velvety flan. The best part? It’s baked entirely in the oven, including the caramel!
- Whole eggs reduce waste while keeping the flan smooth.
- Oven-baked caramel simplifies the process.
- Lemon or calamansi juice removes the eggy taste.
- Water bath baking prevents curdling.
- Chilling enhances flavor and texture.
Why You’ll Love This Leche Flan
- Less sweet than traditional recipes, with balanced flavors.
- Uses whole eggs, so nothing is wasted.
- Oven-baked caramel ensures consistency and convenience.
- Creamy and silky texture, enhanced by a secret ingredient!
Ingredients for the Best Leche Flan
This recipe includes classic Leche Flan ingredients, with a twist that removes the eggy taste.
- Whole Eggs – No egg whites are wasted.
- Condensed Milk – Adds creaminess and natural sweetness.
- Evaporated Milk – Enhances the rich milky flavor.
- Cream – Creates an ultra-smooth texture.
- Lemon Juice or Calamansi Juice – Secret ingredient to eliminate the eggy taste.
- Vanilla Extract – Boosts the overall flavor.
- White Sugar – Used for the caramel.
How to Make Caramel for Leche Flan
Caramelizing sugar can be tricky, but this method is foolproof!
- Prepare the oven: Place a damp kitchen towel in a large roasting pan.
- Mix caramel ingredients: Add sugar, water, and lemon juice to a 7-inch round pan.
- Bake in the oven: Place the pan in the middle rack and set the oven to 170°C (325°F) on broil mode.
- Check for doneness: The sugar caramelizes in 18-20 minutes.
- Coat the pan: Swirl the caramel evenly before it hardens.
How to Make Smooth and Creamy Leche Flan
To achieve a perfectly smooth texture, follow these steps:
- Blend the custard: Mix all the ingredients until fully combined.
- Strain the mixture: Use a fine-mesh sieve or muslin cloth twice to remove egg bits and air bubbles.
- Use a water bath: This ensures slow, even cooking and prevents curdling.
- Bake at the right time: The flan is done when the center is set but slightly jiggly.
- Check with a toothpick: If it comes out clean, your flan is ready!
Serving and Storage
- Let it cool before refrigerating.
- Cover with plastic wrap and chill for at least 4 hours (overnight is best).
- Consume within 3-5 days for the best texture and flavor.
Frequently Asked Questions
How to prevent bubbles in Leche Flan?
Avoid overcooking.
Use a water bath.
Strain the custard before baking.
Can I make flan without a blender?
Yes! Whisk eggs first, then add other ingredients.
Stir until fully blended, then strain twice.
What can I use instead of evaporated milk?
Substitute with fresh full-fat milk or half-and-half.
If cream is unavailable, increase milk to 1½ cups.
Enjoy this Creamy Whole Eggs Leche Flan, a classic Filipino dessert made even better!
