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Creamy Whole Eggs Leche Flan

This is the easiest Leche Flan you’ll ever make! Creamy, smooth flan made with whole eggs baked in an oven from start to finish including the caramel. A beginner-friendly recipe with lots of tips, step-by-step photos, and video.

how to make Leche Flan

Why you’ll love this Leche Flan 

  • The flan and the caramel are not too sweet, with less condensed milk and sugar than most recipes. Of course, if you like it sweeter, this can be easily adjusted.
  • Made of whole eggs which means no eggwhites are wasted!
  • Both the caramel and the flan are baked in the oven! What? How? More on this later.
  • The flan is creamy and smooth and so so good!

What you need
(SECRET INGREDIENT TO A NO EGGY TASTE FLAN)

We’re using the classic Leche Flan ingredients with an addition of a simple ingredient that will help mask the eggy taste.

Eggs, Cream, Evaporated Milk, Condensed Milk, Vanilla, Sugar
  • Whole eggs – no egg whites are wasted here.
  • Condensed Milk – creamy, sweet, and milky;  way better than just using sugar.
  • Evaporated Milk – rich milky flavor and always best paired with condensed milk for some reason. We Filipinos love pairing the two in most of our dessert recipes.
  • Cream – makes the flan creamier and richer!
  • Lemon Juice/Calamansi Juice – the secret ingredient to the best tasting flan. The citric juice masks the eggy taste and balances the sweetness of the flan.
  • Vanilla – enhances the overall flavor of the flan. 
  • White Sugar – for the caramel. Combine with a little bit of water and lemon or calamansi juice to lessen the crystallization process.
Flan Recipe

Oven-baked Filipino Leche flan

Making flan is relatively easy but a few minor mistakes can lead to a disappointing outcome (oh, I’ve been there!). But that is less likely to happen using my recipe.

Let’s begin!

How to caramelize sugar—FOOLPROOF WAY

Caramelizing sugar for Leche Flan requires special skills. Well, at least in my case. I’ve made it countless times using the popular methods and I often end up overcooking the sugar i.e. burned and bitter!

So folks, may I present to you my foolproof way of caramelizing sugar!

steps how to caramelized sugar
  1. Start by placing a damp folded kitchen towel on the bottom of a large roasting pan. The dishtowel will help protect the bottom of the pan and will help gently cook the sugar.
  2. Place a 7 inch round pan in the large roasting pan then add all the ingredients of the caramel. Stir to combine.
  3. Place inside the oven, middle rack, and set the temperature to 170c/325 f (there’s no need to pre-heat the oven). Bake in BROIL MODE until sugar is caramelized and golden in color. Start checking as early as 18 mins and remove from the oven as soon as the color changes. Mine was ready at around 20 minutes. 
  4. While the caramel is still hot, quickly swirl to coat the bottom and sides of the pan evenly. Use thick oven gloves to prevent burning your hands. Coating the sides of the pan will help loosen the flan later on.

Note: It’s completely fine for the caramel to harden a bit once cooled. It has a little bit of lemon juice, so it won’t easily crystallize.

How to make a smooth and creamy Leche Flan

While the oven is pre-heating and caramelizing the sugar at the same time, you can start making the custard.

Flan Recipe procedure
  • Blend all the flan/custard ingredients together until no white streaks are visible.
  • Strain the mixture through a sieve or muslin cloth to remove any bits of egg and air bubbles. I suggest doing this two times for a smoother flan texture. DON’T SKIP THIS STEP!
  • Bake the flan using the hot water bath method. A water bath adds moisture to the oven and provides a more even, slower heat source than the direct heat of an oven.
  • The flan is cook when the center is set but will still be a bit jiggly. Use the toothpick method just to make sure. Do not bake for more than 45 minutes otherwise, the flan will overcook and become bubbly and curdled.
How to make creamy flan

Serve and storage

Leche flan is best served cold. After baking, let it cool completely. Cover with a plastic wrap and refrigerate for 4 hours, best overnight. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture.

Frequently asked questions

How to prevent leche flan from having bubbles?

Avoid overcooking the flan. Use an additional timer to make sure that you don’t go over the suggested baking time.

Can I make the flan without a blender?

Yes of course. To ensure that the eggs will easily blend with the rest of the ingredients, whisk it first. Add the rest of the ingredients then stir until no white streaks are visible. Strain two times to remove the air bubbles and egg bits. Don’t skip this step.

What is the best substitute for evaporated milk?

You can use fresh full-fat milk or half and half instead of evaporated milk. If the cream is not available, increase milk to 1 1/2 cup.

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Watch the Leche Flan video recipe

Creamy Flan Recipe

Creamy Whole Eggs Leche Flan

This is the easiest Leche Flan you’ll ever make made with whole eggs! Creamy, smooth flan covered with golden caramel baked in an oven from start to finish.
Print Pin
Servings: 8 servings
Author: Mella
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

Caramel

  • 1/4 cup white sugar
  • 1/2 tsp lemon juice
  • 1 1/2 tbsp water

Flan

Instructions

Caramelize the sugar (2 ways)

  • Place a damp kitchen towel on the bottom of a large roasting pan. Fold in half for thickness. Place a 7 inch round pan (made of steel or aluminum) on top. Combine all the ingredients of the caramel in the round pan. Stir with whisk or spatula.
  • Oven method: Place panin the middle of the oven and set the temperature to 170c/325f. Bake using BROIL MODE (see note 1) for 20 to 25 minutes until sugar is caramelized and golden in color. Start checking at 18 mins to make sure it doesn't burn. Note: The same oven temperature will be used for the flan.
  • Stove-top method: Place the pan directly onto a stove over medium heat. Using a kitchen tong, swirl every so often until it liquefies and the color turns into a color amber.
  • While the caramel is still hot, quickly swirl to coat the bottom and sides of the pan evenly. Use thick oven gloves to prevent burning your hands.

Flan/Custard

  • Combine all ingredients of the flan in a blender (see note 2). Blend on high until no white streaks are visible. Strain the mixture through a sieve with muslin cloth directly into a pitcher. I did this 2 times for a smoother flan texture.
  • Pour the flan mixture into the caramel lined pan. Carefully pour hot water into the roasting pan, about halfway up the side of the round pan. Don't use boiling water.
  • Set oven to BAKE MODE (upper and lower heat symbol). Place the roasting pan into the already preheated oven (no need to adjust the temperature). Bake for about 35 to 40 minutes until a toothpick inserted comes out clean. The center should be almost set, but will still be a little bit jiggly. Do not overcook. You can start checking the doneness at about 35 mins.
  • Remove the roasting pan from the oven. Let the flan sit in the hot water for 10 minutes to continue cooking. Remove and let it cool completely. Cover with a plastic wrap and refrigerate for 4 hours or overnight.
  • Loosen the sides of the flan using a butter knife then invert onto a serving plate. Serve and enjoy!

Recipe Notes and Tips:

  1. Broil mode – the symbol is the zigzag line at the top of a square with the fan symbol underneath. Check after 18 minutes to prevent overcooking.
  2. Make without a blender – to ensure that the eggs will easily blend with the rest of the ingredients, whisk it first. Add the rest of the ingredients then stir until no white streaks are visible. Strain two times to remove the air bubbles and egg bits. Don’t skip this step.
  3. Evaporated milk substitute: You can use fresh full-fat milk or half and half instead of evaporated milk. If the cream is not available, increase milk to 1 1/2 cup.
  4. For a much sweeter flan, use the whole can of condensed milk. Add 2 to 4 tablespoons more of sugar for the caramel with 1 more tablespoon of water.
  5. Shelf-life and storage: Keep refrigerated covered with a plastic wrap until ready to serve. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture.
Jump to Video
Course : Dessert
Keyword : caramel custard, caramel pudding, Crème caramel, Filipino Leche Flan, whole eggs flan recipe
Nutrition Facts
Creamy Whole Eggs Leche Flan
Amount Per Serving
Calories 219 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 105mg5%
Potassium 239mg7%
Carbohydrates 26g9%
Sugar 25g28%
Protein 7g14%
Vitamin A 381IU8%
Vitamin C 2mg2%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

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This Post Has 13 Comments

  1. 5 stars

    5 stars
    This turned out amazing! No more buying expensive flan from the restaurants!! The only (easily fixed) problem I had was my caramel never turning brown in the oven. I let it sit in there 10-15 min. longer than directed and it never started to change in color. So, I took it out and put in on med-low heat in a nonstick frying pan. As soon as it turned into pure bubbles and turned the right color, I poured it back into my ceramic pie dish. (I assume the ceramic wouldn’t let it heat up as fast as the aluminum pan, thus making it take way longer…) I also used my ninja blender to whip the eggs really well first, then added everything else and blended it again. I went against the rules and didn’t run it through cheesecloth because I didn’t have any. I have to say though, it was still super smooth and silky. The satisfaction of lifting the pie dish off a perfect flan was wonderful! It tasted as delicious as it looked! Thank you for the recipe. It is a keeper for me. <3

    1. 5 stars

      5 stars
      Shirley, I had the same problem. I ended up cooking it in a non stick frying pan on med-low heat. Stir a lot. It’ll become all bubbles, then it’ll turn caramel color. That’s when you take it off and pour it back into your dish and swirl it around.

      1. Hi Meghan, try using the top rack of your oven and see if it caramelizes the sugar quickly while preheating.
        – Mella

  2. 5 stars
    I love that this recipe uses whole eggs so there is no wastage of egg whites! It’s surprisingly good and instructions are super easy to follow! Definitely a must during any ‘handaan’. Will definitely make this again for Christmas! I can’t wait!

  3. 5 stars
    I love your recipes. Is easy to understand the instruction❤️ I try to cook your recipes of baked siopao and pandesal asado. It’s so yummy???. My family and friends they love it also. Thank you and Godbless???

    1. Thanks for the wonderful feedback, Julie! I’m so happy to hear you and your family are enjoying my recipes.

      1. I’ve made this but used all coconut based milk (condensed and evap) and whipping cream and yet, it was unexpectedly delicious! Thanks for the easy recipe and tips. I still have to master the caramelizing inside the oven, though. But this is a good recipe, will definitely recommend to my fam and friends. Thanks again!

  4. 5 stars

    5 stars
    I will try this recipe.

    If I want to steam, how long should I do it? Low or medium fire? Thank you as always for sharing your recipes.

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