When the holidays roll around that means one thing– family get together! And food. Okay, two things. One of my favorite decadent filipino desserts to bring for get togethers is filipino leche flan. It’s sweet, it’s smooth, and it’s really not very good for you to eat an entire pan on your own but you get tempted to sometimes. Soooo, for tomorrow I’m bringing leche flan to our family Easter lunch.
Most recipes that you find call for use of the egg yolk only, which means you get tons of egg whites sitting in the refrigerator waiting to be used. If you’re anything like me, you’ll forget that they’re even there and by the time you find them pushed all the way back in the fridge, they’d gone bad. So I’m really happy that I found that some people do use whole eggs such as this recipe. You’ll see from the picture at the top of this post that using whole eggs will produce a slightly more airy, less dense leche flan. The opposite of my grandmother’s dense, extra rich version but it’ll do.
I don’t have a cool leche flan pan so I just use whatever I’ve got at the time, in this case, it is a loaf pan.
Filipino Leche Flan with Whole Eggs
- 6 whole eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 tsp pure vanilla extract
- 1/2 cup sugar
- 1/4 water
- salt (optional)
- Preheat oven to 350 degrees F.
- Place your leche flan pan (or loaf pan) into a larger baking pan and fill baking pan with water about 1″ up. You want your leche flan to cook in a water bath, not drown in it. Remove leche flan/loaf pan.
- In a saucepan, combine sugar and water and heat to boiling. I love the sweet vs. salty in almost everything I eat, so at this point I also sprinkled in about 1/8 tsp of seasalt. Once the mixture begins to boil you want to be sure to keep an eye on it. Once it turns a caramel color remove from the heat and carefully pour into your leche flan/loaf pan.It will be very hot! Swirl the sugar/water in the pan to cover the bottom of the pan and the sides. You want to work quickly as the melted sugar/water will cool and harden quickly. Place the pan back into the baking pan with water.
- OR, if you prefer the sugar to be a little on the burnt side with a slightly bitter taste (like I do), put the sugar (no water) directly into the leche flan/loaf pan and directly on the stove flame. Heat and continually mix until the sugar liquifies and reaches a slightly deeper caramel color.
- In a mixing bowl, combine eggs, condensed milk, evaporated milk, and vanilla extract. Using a handmixer, blend until you get a homogenous mixture. You want to avoid creating bubbles. You can do this keeping your blender on its lowest setting and pulsing while keeping it submerged in the mixture.
- Pour the mixture into your coated pan.
- Bake for approximately 1 hour until done. It should jiggle like jello if it is done. Remove and allow the pan to cool then place into the refrigerator to further cool.
To serve, place the pan into a pan of warm water for a couple minutes. This will allow the sides of the leche flan to loosen from the sides of the pan. Take a plate larger than your pan and place on top. Carefully (and quickly) invert the pan so the leche flan slides right onto the plate.
This photo is of the sugar/water melted in the first method. I didn’t let it caramelize too much.
And this is with the second sugar/water method, my fave: