Leche Flan with whole eggs is a quick and easy version of a classic dessert which includes a simple hack on how to caramelize sugar in the microwave. With whole eggs instead of just yolks, there’s no need to waste!
I know I promised you my delicious take on burger steak as the follow-up recipe to the absolutely amazing slab of crispy pork shoulder of a few days ago but since this April 2nd marks the one year anniversary of my quitting my day job and taking the leap to full-time blogging, I thought I’ll revisit and share instead another version of the recipe which made it possible, Leche Flan.
If you’ve read my Leche flan post, you know this classic Filipino dessert holds my personal tale of love and loss. Don’t worry, I am not going to go off on a tangent here and get sappy on you as this aforementioned personal tale of love and loss no longer matters.
It took quite a bit of time and tears but I am blessed to say, I am now in a better place where past hurt is already forgiven and forgotten. To borrow a line from Lea Salonga’s song, I remember the flan but I don’t remember the feeling anymore. 😂
Learning how to make leche flan was not only instrumental to my personal healing but was also fundamental to my blog’s growth into a viable business. Almost four years since I posted the recipe, it continues to be in the top ten most visited recipes on Kawaling Pinoy with over 1,000,000 views!
Leche flan is truly special to me for many reasons and I am glad you love it as much as I do.
Although my original leche flan recipe is indeed the smoothest, creamiest, and most melt-in-your-mouth you’ll find, it has ONE major drawback. What to do with the egg whites?
Friends, let me present to you this leche flan with whole eggs which uses whole eggs and a super easy way to make the caramel. This, folks, is the simplest method to make flan and there’s no need to waste egg whites!
This whole eggs leche flan is just as smooth and creamy in texture as flan made with yolks but because it uses whole eggs it is not as rich in taste. As you can see, it’s also paler in color. Which of the two versions is better is a matter of preference.
Here are helpful tips on how to make leche flan with whole eggs:
- As the sugar is not directly melted in the llanera and is caramelized in the microwave instead, you can use ceramic or glass ramekins to steam or bake the flan.
- Microwave wattages vary so adjust the time accordingly. Add half minute increments as needed until the caramel reaches a honey gold color. Please note that sugar can burn fast in the microwave so keep a close eye especially when the liquid starts to brown. You can read more on my tips on how to caramelize sugar in the microwave.
- Although you can easily blend the eggs and the milk together in a blender, I prefer mixing everything by hand. Just make sure to gently whisk the eggs first with a fork (NOT a wire whisk as this will introduce a lot of bubbles) until there no more streaks of white before you add the milk. Trust me, eggs are harder to whisk when swimming in liquid.
- The secret to super smooth leche flan is straining the mixture using a fine mesh sieve or cheesecloth. If there are a lot of bubbles in the mixture, allow the mixture to stand for a few minutes for the bubbles to subside.
- You can steam the leche flan if you like but my preferred technique is baking it in the oven using a bain marie or water bath. Add water only halfway of the llaneras to keep the water from seeping inside.
- I used 1-cup ramekins to make the flan, this recipe will make three 2-cup size llaneras. If you’re using llaneras, adjust cook times. Check for doneness by inserting a toothpick in the center of the flan. If it comes out clean, the flan is ready to cool and enjoy!
- To easily remove the flan from the llanera or ramekin, run a knife around the edges to loosen, invert the llanera on a plate, and gently tap all around the llanera to release the flan. Allow the custard to completely cool.
Want more ways to enjoy flan? I have a growing list for you to try!
Leche Flan with whole eggs is a quick and easy version of a classic dessert which includes a simple hack on how to caramelize sugar in the microwave. With whole eggs instead of just yolks, there's no need to waste!
- 1/2 cup sugar
- 2 tablespoons water
- 6 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon lime zest
In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved. Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into ramekins or llaneras.
In a bowl, gently whisk eggs until there are no streaks of white. Add condensed milk and stir until combined. Add evaporated milk and stir until well-combined.
Using a fine mesh sieve or cheesecloth, strain mixture. Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
Bake in a 375 F oven for about 40 to 50 minutes or until A toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.