Quick Recipe

Leche Flan

Easy to follow, this guide will get you to make leche flan out of WHOLE EGGS!

This is the easiest Leche Flan you'll ever make!

Why you'll love this recipe

Less sweet - with less condensed milk and sugar than most recipes. Made of whole eggs which means no eggwhites are wasted!

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

Flour Bag

Whole eggs Condensed Milk Evaporated Milk Cream Vanilla White Sugar  (for the caramel)

Lemon Juice or Calamansi Juice

The secret ingredient to the best-tasting flan. The citric juice masks the eggy taste and balances the sweetness of the flan.

How to Make Whole Eggs 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.

Here's how

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You can caramelize the sugar in the oven or....


...in the stove-top


After caramelizing the sugar, we can now make the custard.


Secret to a smooth and silky flan...

Blend all the custard ingredients together until no white streaks are visible.

Strain the mixture through a sieve or muslin cloth to remove air bubbles.

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 cooked when the center is set but will still be a bit jiggly. Do not bake for more than 45 minutes otherwise, the flan will overcook and become bubbly and curdled.

Serve and enjoy!

Cool completely and refrigerate for 4 hours, best overnight.