Leche Flan with Whole Eggs

3.87 from 67 votes

Try this Leche Flan made with whole eggs and easy caramel syrup. It's a creamy and delicious sweet treat the whole family will love!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 419kcal

Preheat oven to 375 F.
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 the ramekins or llaneras.
In a bowl, gently stir eggs and condensed milk until there are no streaks of white.
Add evaporated milk and stir until well combined.
Add lime zest and stir.
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 the oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean.
Remove from oven, allow to cool, and refrigerate to set.
To serve, turn the flan over on a serving plate, ending with caramel on top.

Break and stir the eggs first with the condensed milk until there are no more white streaks before you add the evaporated milk, as I find the eggs harder to stir when swimming in liquid.
Straining the mixture using a fine-mesh sieve or cheesecloth is the secret to super smooth Leche flan.
If there are many bubbles in the mixture, allow the mixture to stand for a few minutes for the bubbles to subside, and skim any foam that rises on top.
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 halfway through the molds to keep the water from seeping inside.
I used 1-cup ramekins to make the flan, but you can use three 2-cup size llaneras. Adjust cook times and check for doneness by inserting a toothpick in the center of the flan. If it comes out clean, the flan is ready to cool.
To easily remove the flan from the ramekin, run a knife around the edges to loosen it, invert it on a plate, and gently tap all around the ramekin to release the flan.