Leche Flan (Whole Eggs)

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Leche flan..smooth, creamy, velvety leche flan, my all time favorite dessert. It’s just eggs, milk and sugar and yet it’s one of the most delicious thing in the world, thank you for whoever came up with this dessert. 🙂

4.50 from 2 votes

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Course Dessert, Sweets

Cuisine Filipino, Spanish

Equipment

Ingredients

FOR THE CARAMEL:

1 cup Sugar
¼ cup Water

FOR THE FLAN:

6 pcs Eggs large size
1 can Condensed Milk big can
1 can Evaporated Milk large can
¼ cup Sugar
½ teaspoon Lime Oil optional / or ½ teaspoon nutmeg / or grated lemon rind

Instructions

Preheat oven to 300F degrees or prepare steamer.

FOR THE CARAMEL:

In a pot, boil sugar and water until sugar caramelizes or turns amber in color, pour into molds and set aside.

FOR THE FLAN:

In a big bowl, combine eggs, and milks and sugar and the rind if using.
Mix until well combined, but don’t incorporate air into the mixture, keep the whisk or wooden spoon submerged while mixing it.
Strain and pour into the molds.
Steam on low heat or place molds in a deep baking pan, then pour hot water until the halfway through the mold (baine marie) in the oven for about 35 minutes.
Cool and chill the flan in the fridge for at least 2 hours before serving.
To serve, run a knife along the inside of the mols and invert into a plate.

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