Leche Flan with whole eggs is super easy to make using a simple hack on how to caramelize the sugar in the microwave. It's creamy, delicious, and uses whole eggs, not just yolks, so there's no waste!
Although my original leche flan recipe is the smoothest, creamiest, and most melt-in-your-mouth, it has ONE major drawback. What to do with the egg whites?
This new recipe is the simplest method to make flan using a super easy way to make caramel in the microwave. Plus, it uses whole eggs, not just yolks, so there's no waste!
What you'll need
- Eggs- the main thickener in custard and gives it a velvety smooth texture
- Condensed milk- brings creaminess and a sweet milky taste
- Evaporated milk- a highly concentrated, shelf-stable milk. You can substitute it with half and half or heavy cream for equally rich results.
- Lime zest- adds a concentrated citrus tang to the dessert. You can also vanilla extract to enhance flavor.
- Sugar and water- turn into caramel in the microwave.
Making caramel in the microwave
- As the sugar is not melted over the stovetop and is instead caramelized in the microwave, 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.
- The sugar can burn fast in the microwave, making it bitter tasting. Keep a close eye, especially when the liquid starts to brown. You can read more of my tips on how to caramelize the sugar in the microwave.
Cooking tips
- 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.
- Stir and do not whisk to prevent from aerating the custard mixture and adding too much bubbles.
- 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.
Baking vs. steaming
- My preferred cooking method is baking the flan in the oven using a bain-marie or water bath, as it provides a gentle and even cooking temperature. Add water halfway through the molds to keep the water from seeping inside.
- If steaming on the stovetop, make sure to cook low and slow to prevent overheating or overcooking the custard, which may result in a coarse consistency.
- 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.
This Leche flan version is just as delicious as one made with only yolks, but it is not as rich in taste and smooth in texture because it uses whole eggs. Which of the two versions is better is a matter of preference. Want other flan flavors? Check the list below!
More flan recipes
- Cream Cheese Flan-it's like having flan and cheesecake in one bite!
- Coconut Flan-a healthy splash of coconut milk gives our classic dessert a tropical twist.
- Leche Puto-can't choose between puto and flan? Now you don't have to!
- Coffee Flan-a delicious way to get your caffeine fix!
How to serve and store
- 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.
- Keep leftovers in an airtight container and refrigerate for up to 3 days. The best way to store the flan is in llanera or tin it was baked in, tightly covered with foil. Just invert and remove when ready to serve.
More dessert recipes
Ingredients
- ยฝ cup sugar
- 2 tablespoons water
- 6 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon lime zest
Instructions
- 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 aย toothpick inserted in the middle of the custard comes out clean.ย
- 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.
Notes
- 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Joseph Luna says
Congratulations for making that leap from a full-time job to blogging. Wish I could do the same. I just cane across your blog as I was looking for a leche flan recipe for Easter and I must say I am impressed! Itโs well-written, not your usual boring, โde cajonโ recipe blog with a unique calorie list I donโt see in other sites. Keep up the good work!
Lalaine says
Thank you so much, Joseph!
Rachel says
Tried baking it,was too dry for my taste. I tried steaming some too,steaming came out better.
Lalaine says
I am sorry to hear the Bain Marie method didn't turn out well for you. I prefer the oven over steaming but feel free to use the steamer if it works best for you. ๐
Jay says
hello,thanks for the site its ver helpful,anyway itatanong ku lang saan at kailan gagamitin ang limezest.thanks
Lalaine says
Hello Jay,
Thank you for letting me know, I forgot to add the lime zest in the instructions. ๐ Already corrected!
Mary says
I tried this recipe just now. I cooked it in the oven But I ended up with having the bubbles and the tases not good. May be it is better to cook it in the steamer.
Rowena says
Good day miss lalaine ask q lng po kung kelan nilalagay ung lemon zest then kung isi sieve prin ba?
Unica Alejandro says
Hello! Pwede po ba llanera ang gamitin? Kung pwede po, ano po ang time na nasa oven? Pwede rin po bang imelt ang sugar sa llanera mismo parang sa leche flan?
Jane Mar Napoles says
Hello mam. Gumagawa po ako leche flan gamit whole eggs. Wala naman po bubble sa loob pero sa labas madami. Kahit low heat and ginamit na rin ng sieve 3 times.
I read your instruction. Using fork pag whisk sa egg. Wire whisk na po ba gamitin if mix na lahat ingedients?
Jane Mar Napoles says
Hello mam. After ba i.whisk ang eggs using fork ay wire whisk na gamitin pagmix lahat ng ingredients? ๐
Kristina says
Instead of evap pwede po table cream ang gamitin?
Lalaine says
Hello Kristina,
I've never tried this with table cream so I am not sure kung ano ang resulta. Table cream is bit thicker and richer so I am guessing the substitution will affect the texture and taste of the flan.
jojo says
When am i gonna put the zest?
diane says
Ask ko lng po pwede po ba xa steam lng sa steamer ?! Wala po kse oven .. Reply po ASAP
Lalaine says
Hello Diane,
Yes, pwede siya steam. I would guess mga 40 minutes siguro. Tusukin lang po with toothpick sa gitna to make sure kung luto na, dapat malinis yung toothpick. Enjoy!
Dollie Bandril says
I tried your whole egg leche flan, steam ang ginawa ko for 30mins, butas butas sya. Masarap nman pero hindi smooth na katulad ng puro yolk lng. How po? Thank you.
Lalaine says
Hello Dollie,
Make sure to strain the mixture well using a cheesecloth at wag masyadong malakas ang apoy pag steam. Ako kasi I like to cook the flan in the oven using a bain marie para controlled ang init.
Dollie Bandril says
Thank you for your response. I will try again, sayang kasi ang eggwhite.
Doreen says
Good day po! Sa microwave lang ba ito pede? Or pede din po sa steamer? Thank you
Lalaine says
Hello Doreen
Pwede ring icaramelize yung sugar sa stovetop and then lutuin yung leche flan sa steamer ๐
ann says
pede po ba xa gamitan nga fresh full fat cream instead of evaporated milk and what would be the measurement each of the ingredients?
Joan says
Hello, just want to ask if it is really bake not baine marie? Thanks
Aieleen Denise T. Veloz says
Hi Ms. Lalaine,
I would love to try this one, but i have question can i use fresh milk instead of evaporated milk?
Thank you Ms. Lalaine, am really inspired to cook because of your blog.
God bless you more,