Leche Flan with Whole Eggs

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.

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.