Smooth and Creamy Whole Eggs Leche Flan

Smooth and Creamy Whole Eggs Leche FlanI finally found the perfect recipe for making leche flan using whole eggs! Yay, I am so excited to show it to you guys so you too can start making it, and don’t have to stick to making this famous Filipino dessert just with egg yolks.

The original recipe is from Kusina Ni Manang which you can find here.

I adjusted the ingredients based on what’s available. Her recipe calls for a 15 oz can of evaporated milk which I can’t find anywhere, so I stick to the 12-oz Carnation evap. I also modify the process a bit like straining the egg-milk mixture to get rid of the bubbles after pulsing in the blender, and steaming the flan instead of using the water bath method.

I find her technique of making the caramel in the microwave pure genius! So easy and very convenient. Thank you Manang for sharing your tips and techniques!

I tell you guys, I am so pleased with the result that this is going to be my favorite way of making leche flan from now on. Don’t get me wrong. The yolk-only version (check the recipe here) is equally rich and delicious, as well as smooth and creamy in texture. It’s perfect for those who prefer their flan very rich and dense.

This whole eggs leche flan is smooth, creamy too, with just the right amount of sweetness, but with no “egg-y” aftertaste. I happen to like it better that way.

This recipe uses the typical Filipino aluminum mold called “llanera” in making the flan. Of course you can use any mold you wish. Just be aware that the size and thickness affects cooking time.

I use one XL llanera mold, one Large, and one 4 oz ramekin for this recipe tutorial.

But this recipe will yield 2 XL size llanera. Feel free to use any mold of choice.

Prep Time: 10 minutes
Cooking Time: 1 hour

Yields: 2 XL-size llanera mold

Ingredients:Smooth and Creamy Whole Eggs Leche Flan 02

Caramel:
½ cup white sugar
2 tbsp water

Custard:
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon pure vanilla extract or lemon zest

Tools You’ll Need:
Microwave-safe glass with handle (Pyrex measuring glass)
Spoon/fork for stirring
Pot holders
Kitchen towel or trivet
Can opener
Whisk
Fine mesh strainer
Blender
Mixing bowl
Ladle
Llanera tin molds (2 XL)
Kitchen tong
Aluminum foil
Steamer

Procedure:

PREPARING THE CARAMEL TOPPING:

Method 1 (Microwave):
This is the easiest way to go if you have a microwave oven.
1. Prepare llanera molds. Place a towel or trivet on the bottom to protect your countertop.

2. Place sugar and water in a microwave-safe glass with handle (I use Pyrex). Stir with a spoon or fork until thoroughly mixed.Smooth and Creamy Whole Eggs Leche Flan 033. Place Pyrex glass in the microwave and set timer to 4 minutes. Please note that microwave settings vary, so it’s important you pay close attention while making the caramel or you’ll burn it.  It took 4 minutes and 30 seconds to get the right caramel color using my microwave. Check out Manang Kusinera’s video on how to do it properly.Smooth and Creamy Whole Eggs Leche Flan 04 Smooth and Creamy Whole Eggs Leche Flan 054. Use a potholder to hold the Pyrex glass and empty contents onto individual aluminum molds. Be careful, the caramel is VERY HOT, it can burn you!

Work quickly since the caramel hardens fast upon contact with the mold. Use a tong or with gloved hand, grab the llanera and swirl it around to distribute the caramel evenly on the bottom. Set aside while you prepare the custard mixture.Smooth and Creamy Whole Eggs Leche Flan 06 Smooth and Creamy Whole Eggs Leche Flan 07Method 2 (Stove-top):
1. Combine sugar and water in a sauce pan and dissolve on low heat. Stir constantly and pay attention as it melts; you don’t want to burn it. As sugar turns to light brown, turn off heat. Divide and transfer quickly to individual molds.

If you’re using a llanera, use a kitchen tong to hold it as you’re pouring the caramel because it can get very hot. Tilt the mold when needed to distribute evenly on the bottom. Set aside to cool and harden while you prepare the egg-milk mixture.

2. Alternately, place ¼ cup sugar on each llanera. Turn on stove to low and using a tong to grip the mold, melt the sugar directly over the flame till it turns caramel in color. Swirl llanera around to evenly distribute caramel. Repeat same with second mold.

PREPARING THE EGG-MILK MIXTURE
1. Fill steamer with enough water (about 3-5 cups). Bring to a boil then lower heat to LOW (numbers 2-3 in your stove dial).

2. Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into the blender. Cover and “pulse” for 10 seconds until a uniform mixture is achieved. You will see lots of bubbles, but don’t panic! You can always strain the mixture, like I did.

Manang Kusinera didn’t mention the straining part, but I just did so because I want my flan smooth without any air pockets visible.Smooth and Creamy Whole Eggs Leche Flan 08 Smooth and Creamy Whole Eggs Leche Flan 09 Smooth and Creamy Whole Eggs Leche Flan 10 Smooth and Creamy Whole Eggs Leche Flan 113. Strain the mixture at least 3 times until you got rid of some impurities from the eggs and the bubbles have diminished.Smooth and Creamy Whole Eggs Leche Flan 12 Smooth and Creamy Whole Eggs Leche Flan 134. Transfer egg-milk mixture onto individual molds using a ladle. Use your fingers to pop up any stray bubbles on the surface.Smooth and Creamy Whole Eggs Leche Flan 14Smooth and Creamy Whole Eggs Leche Flan 155. Cover each llanera with aluminum foil and arrange in the steamer.Smooth and Creamy Whole Eggs Leche Flan 186. Just for demonstration, I decided to use a small ramekin in addition to the aluminum molds in this post. I microwaved the caramel directly in the ramekin, poured the mixture, covered it with aluminum foil, and placed it in the steamer with the rest.

To make the caramel, mix 2 tablespoons of white sugar and 1 tablespoon water and microwave for 1 ½ – 2 minutes until sugar turns amber in color. Allow to harden first before adding the egg-milk mixture, about 1-2 minutes. Make sure to use an oven mitt or potholder to grab the ramekin from the microwave and to set it on a towel or trivet.Smooth and Creamy Whole Eggs Leche Flan 16 Smooth and Creamy Whole Eggs Leche Flan 177. Cover steamer and steam for 30 minutes for the ramekin, 45 minutes for large size llanera, and 1 hour for XL. To check for doneness, insert a toothpick into the mixture. It should come out clean. Remove from steamer and allow to cool, still covered. When it reaches room temperature, refrigerate overnight to help set.Smooth and Creamy Whole Eggs Leche Flan 20 Smooth and Creamy Whole Eggs Leche Flan 198. When ready to serve, run a knife around the edge of mold or ramekin and invert onto a serving plate.Smooth and Creamy Whole Eggs Leche Flan 21

4.8 from 4 reviews
Smooth and Creamy Whole Eggs Leche Flan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Cuisine: Filipino
Serves: 2 XL llanera
Ingredients
  • Caramel:
  • ½ cup white sugar
  • 2 tbsp water
  • Custard:
  • 4 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon pure vanilla extract or lemon zest
Instructions
  1. PREPARING THE CARAMEL TOPPING:
  2. Method 1 (Microwave)
  3. This is the easiest way to go if you have a microwave oven.
  4. Prepare llanera molds. Place a towel or trivet on the bottom to protect your countertop.
  5. Place sugar and water in a microwave-safe glass with handle (I use Pyrex). Stir with a spoon or fork until thoroughly mixed.
  6. Place Pyrex glass in the microwave and set timer to 4 minutes. Please note that microwave settings vary, so it’s important you pay close attention while making the caramel or you’ll burn it. In my microwave, it takes 4 minutes and 30 seconds to get the right caramel color. Check out Manang Kusinera’s video below on how to do it properly.
  7. Use a potholder to hold Pyrex glass and empty contents onto individual aluminum molds. Use extreme caution as the caramel is VERY HOT and can burn you! Work quickly as the caramel hardens fast as soon as it touches the mold. Use a tong or with gloved hand, grab the llanera and swirl it around to distribute the caramel evenly on the bottom. Set aside while you prepare the custard mixture.
  8. Method 2 (Stove-top)
  9. Combine sugar and water in a sauce pan and dissolve on low heat. Stir constantly and pay attention as it melts; you don’t want to burn it. As sugar turns to light brown, turn off heat. Divide and transfer quickly to individual molds. If you’re using a llanera, use a kitchen tong to hold it as you’re pouring the caramel because it can get very hot. Tilt the mold when needed to distribute evenly on the bottom. Set aside to cool and harden while you prepare the egg-milk mixture.
  10. Alternately, place ¼ cup sugar on each llanera. Turn on stove to low and using a tong to grip the mold, melt the sugar directly over the flame till it turns caramel in color. Swirl llanera around to evenly distribute caramel. Repeat same with second mold.
  11. PREPARING THE EGG-MILK MIXTURE
  12. Fill steamer with enough water (about 3-5 cups). Bring to a boil then lower heat to LOW (numbers 2-3 in your stove dial).
  13. Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into the blender. Cover and “pulse” for 10 seconds until a uniform mixture is achieved. You will see lots of bubbles, but don’t panic! You can always strain the mixture, like I did. Manang Kusinera didn’t mention the straining part, but I just did so because I want my flan smooth without any air pockets.
  14. Strain the mixture at least 3 times until you got rid of some impurities from the eggs and the bubbles have diminished.
  15. Transfer egg-milk mixture onto individual molds using a ladle. Use your fingers to pop up any stray bubbles on the surface.
  16. Cover each llanera with aluminum foil and arrange in the steamer.
  17. Just for demonstration, I decided to use a small ramekin in addition to the aluminum molds in this post. I microwaved the caramel directly in the ramekin, poured the mixture, covered it with aluminum foil, and place it in the steamer with the rest. To make the caramel, just put 2 tablespoons of white sugar into the ramekin together with 1 tablespoon of water and microwave for 1 ½ - 2 minutes until sugar turns amber in color. Allow to harden first before adding the egg-milk mixture, about 1-2 minutes. Make sure to use an oven mitt or potholder to grab the ramekin from the microwave and to set it on a towel or trivet.
  18. Cover steamer and steam for 30 minutes for the ramekin, 1 hour for large size llanera, and 1 hour 15 minutes for XL. To check for doneness, insert a toothpick into the mixture. It should come out clean. Remove from steamer and allow to cool, still covered. When it reaches room temperature, refrigerate overnight to help set.
  19. When ready to serve, run a knife around the edge of mold or ramekin and invert into a serving plate.

Disclaimer: Post contains affiliate links to products I use and love!

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