Leche Flan Using Whole Eggs

Leche Flan, our Filipino version of Creme Caramel is traditionally with duck egg yolks. Most recent versions use chicken egg yolks. Mine uses the whole chicken eggs just to be more practical and reasonable. Condensed milk and evaporated milk are a staple in numerous Filipino dessert that it is quite impossible to picture a Filipino flan without these.

I would reserve the use of duck eggs for very special occasions because it’s so decadent and so rich especially with its signature overflow of liquid caramel. This is probably one of the easiest yet impressive desserts to make. 

Leche Flan with Lime and mint leaves
Lime and mint leaves balances the richness and sweetness of a silky Leche flan

VARIATIONS FROM AROUND THE WORLD

I’ve always associated our own Leche Flan with Spain’s Crema Catalaña (from Catalunya) and the French’s Creme Brûlée. Except that those two have the elegant crispy torched sugar while our flan have the distinctive syrupy caramel that you would want to scoop because it is liquid gold.

The Crema Catalan is relatively lighter as it just uses milk with lemon and cinnamon as aromatics. While the Creme Brûlée uses cream and vanilla. I have read about the Mexican flan (Flan Napolitano in other countries) and I think this is the closest version to the Filipino Leche Flan. 

Other variations includes adding cream cheese, different aromatics. But my favorite variation is adding citrus hint to it by adding a squeeze of lime or lemon before serving. It just cuts through the richness of it and it gives it a more balanced flavor. In the future, I would like to try adding lactose-free milk so my husband and I can enjoy it more. 

COOKING METHODS

This dessert is traditionally steamed and not baked. BUT, I have included both procedures for your convenience. Baking is not a typical way to cook in the Philippines unless the elemental oven called pugon (firestone with a coal of plates set atop the dish) is used. And even though the pugon is available, steaming would be the preferred method of cooking. 

In the Philippines, we use the llanera (lyanera), an oval-shaped aluminum pan as its cooking vessel. The sugar is directly melted into the aluminum relieving you of an extra step. That extra step is done if you have no llanera. Caramelizing sugar on a pot and then pouring it to a ceramic dish or a non-stick baking pan.

Llanera
Llanera or llanera

Another option is to microwave the sugar in a heatproof pyrex measuring glass with a spout for safer and easier pouring onto the dish. Microwave  for 4 minutes but in increments of 30 seconds. Check every thirty seconds. When it becomes bubbly and turns brown amber, quickly pour it into the ceramic dish. This is the hardest part of making the flan. 

THE TEST OF A GOOD FLAN

Whatever eggs or milk you use, the test of a good flan is that it does not have bubbles. It should feel like silken tofu, not the spongy texture. Smooth and melts in your mouth. When I feel air pockets in each bite, I feel like there was some slack or a bit of thoughtlessness while preparing it. But then again, that’s just me.

 

Leche Flan with lime and mint leaves
The true test of a velvety flan is when it is without visible bubbles or holes.

Friendly Reminders: Recipes are meant to be guides. My recipes will take you almost there, if not THERE. Enjoy cooking using your senses – taste, smell, look and feel. The more you cook, the more you develop your common cooking sense.

Let us connect!

You can find me on Instagram, Facebook, Pinterest and working my way on more YouTube videos.

Use #BeWithMia if you replicated recipe or the post inspired you.

I love to hear from you. 

MAY FAITH, LOVE AND FOOD FILL YOUR LIFE.

HAPPY COOKING!

MIA

Leche Flan with Mint and LIme

Leche Flan Using Whole Eggs

Mia Estolano-Levert
Leche flan (translation milk flan), a Spanish heritage Filipino dessert, is egg custard, similar to France's Creme Brulee or Spain's Crema Catalan except this particular dish has the liquid golden caramel when flippedover a serving dish. The true test of a good flan is when it does not have bubbles when you slice through it. It should be velvety and creamy.
Course Dessert
Cuisine Filipino

Equipment

  • Steamer or Roasting Pan that where flan vessels can fit
  • Flan Vessels: Llanera (aluminum baking pans) or Ramekins
  • Strainer, Sieve, or cheese cloth
  • Large mixing bowls
  • Aluminum Foil

Ingredients
  

Custard

  • 9 large eggs
  • 2 cans (14 fl oz) condensed milk
  • 2 cans (12 fl oz) evaporated milk
  • 1 tbsp vanilla

Caramel

  • 1 cup brown sugar
  • 3 tbsp brown sugar
  • 6 tbps water

For Serving / Garnish

  • 2 limes sliced thinly
  • mint leaves

Instructions
 

Caramel Glaze Stovetop Method:

  • This is quick so make sure your ramekins are near. Mix sugar and and water in a saucepan. Without stirring, let it simmer until it turns golden brown. Pour evenly on the vessels quickly before caramel hardens

Caramel Glaze Direct to Llanera Method:

  • Put 3 tbsps sugar in each llanera and put over stovetop. Use tongs to hold tha llanera and swirl the sugar as it melts to have an even coating.
  • Don't worry if you dont have an even coating, this will melt when it steams/bakes.

Caramel Glaze Microwave Method

  • Put sugar and water in Pyrex measuring glass. Mcriwave for about 4 1/2 minutes. I suggest you check after every 30 seconds becuase our microwaves work differently. When it starts to smell like caramel, it will turn brown and bubbly. It's ready. Pour onto the flan vessels.

Making the Custard

  • Put 9 eggs, condensed milk and blend for about 40 seconds until everything is incorporated.
  • In another mixing bowl, pour the evaporated milk and vanilla. MIx with spatula.
  • Using a seive, pour the egg mixture into the mixing bowll with milk. Pour slowly so as not to create too much bubbles.
  • MIx and pass through the sieve two more times.
  • Pour the custard onto the ramekins or llanera. Let it sit for about 15-30 minutes to allow the bubbles to surface. Cover with aluminum foil.

Cooking the Flan: Steam/Stovetop Method (Traditional)

  • Let the water boil. Once it boils, lower fire to medium to simmer. Stack the llaneras onto the steamer. Extra large llaneras will cook in an hour. Use toothpick to stick to the flan. If it comes out clear, turn off the fire, remove the llaneras and let it cool. Refrigerate overnight.

Cooking the Flan: Waterbath/Oven Method

  • In a large roasting pan, put the ramekins or baking dishes. Pour hot water about halfway 2/3 up to the side of the flan vessels. Bake for about an hour. USe toothpick to stick to the flan. If it comes out clean, remove from the oven. Remove the vessels from the roasting pan and let it cool. Refrigerate overnight.

Serving the Flan

  • Slide a paring knife around the container to loosen. Put serving plate on tip of the container. Flip and set it on the counter. Wiggle the container to loosen. Liquid caramel will be on top and will spill beautifully on the sides.
  • Serve with very thin lime or lemon slices. Any citrus will do. This cuts through the creaminess of the flan.
  • Garnish with lime slices on top and a few mint leaves.
Keyword custard, leche flan


3 thoughts on “Leche Flan Using Whole Eggs”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.