Name: Delicious Creamy Whole Egg Flan De Leche Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: For the caramel sauce:; 1 Cup sugar - granulated white; For the custard:; 8 Large eggs - at room temperature; 1 Can evaporated milk (12 ounces); 1 Can condensed milk (14 ounces); 1 Teaspoon sea salt; 1.5 Tablespoon pure vanilla extract

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This velvety, caramel-infused dessert is the perfect balance between whole eggs, sweetened condensed milk, evaporated milk, pure vanilla extract, and caramelized sugar.

Closeup of a clear glass round serving plate with a large round egg custard on it. There is caramelized sugar (light brown liquid) poured over the entire top of the flan and on the plate. There is a cream fringed cloth napkin laying next to the plate. Items are on a white marbled surface.

Prep Time – 30 minutes
Bake Time – 1 hours
Setting Time – 4 hours
Total Time – 5 hours + 30 minutes
Servings – 8 to 10 slices
Prep Level – Intermediate +

What You’ll Love

Texture – Creamy and smooth with a melt-in-your mouth texture.
Made with simple ingredients – Just eggs, milk, sugar, and vanilla come together to create a decadent dessert.
Naturally gluten-free – A perfect treat for those avoiding gluten.
A timeless dessert – Whole Egg Flan De Leche is a classic dessert known across Latin America and Spain, that never goes out of style.
Make-ahead friendly – It tastes even better chilled the next day, making it an ideal dessert to prep ahead.

There is a large white bowl with eight brown eggs in it. There are two medium size white bowls filled with cream colored milk. There is a small clear bowl with white sugar in it. There is are 2 smaller clear bowls. One has white salt in it, the other has dark brown vanilla extract in it. Bowls are on a white marbled surface.

Ingredient Notes

Eggs– the main ingredient and what gives it a velvety smooth texture.
Condensed milk– brings creaminess and a sweet milky taste.
Evaporated milk– a highly concentrated, shelf-stable milk.
Salt – helps to enhance the flavor of the custard. It can also help to prevent the eggs from curdling.
Vanilla extract – always adds a wonderful flavor to any baked goods.
Sugar – caramelized to the right amount of sweetness.

Step-by-Step Instructions

There is a small white plate with a wedge shaped piece of flan on it. There is caramelized sugar (light brown liquid) poured over the piece of flan with a pool of caramelized sugar on the plate. There is a fork with a small piece of the flan resting on the plate. There is part of a cream fringed cloth napkin laying next to the plate. Items are on a white marbled surface.

Making Caramelized Sugar

There is a round aluminum pan with melting white sugar that is slightly turning light brown. The pan is on a gray glass surface.

There is a round aluminum pan with melting white sugar that is turning light brown. There is a gray rubber spatula resting in the pan. The pan is on a gray glass surface.

Pour the sugar into pan.
Place the pan over medium low heat.
Cook until the melted sugar takes on a golden brown hue.
It can easily burn so keep a close eye on it. The pan will be very hot, so make sure to use oven mitts and tongs while holding it.

There is a round aluminum pan with a light brown liquid in the bottom of it. The pan is on a gray glass surface.

There is a round aluminum pan with a light brown liquid in the bottom of it. Pan is on a white marbled surface.

Remove the pan from the heat and swirl the pan so that the bottom and sides of the pan are lightly covered with the caramel. The caramel is very hot so use caution! Set aside.

Prepare the Custard Mixture

There is a large clear mixing bowl with four broken raw eggs in it. There is a white bowl with four brown eggs in their shells next to the clear mixing bowl. There is a small clear bowl in front with egg shells in it. There is a white cloth towel laying in front of the bowls. Items are on a white marbled surface.

There is a large glass mixing bowl with lightly beaten eggs in it. There is a metal fork resting in the bowl. There is a white cloth towel laying in front of the bowl. Items are on a white marbled surface.

In a mixing bowl, crack the whole eggs. Mix them until they are well beaten.

There is a large clear glass mixing bowl with mixed eggs, milk, and vanilla in it. There is a metal whisk resting in the bowl. The bowl is on a white marbled surface.

There is a mesh strainer with a liquid egg mixture in it.

Combine sugar, salt, sweetened condensed milk, evaporated milk, and vanilla extract to the eggs, whisking continuously, creating a smooth texture.
Strain the flan mixture through a fine-mesh sieve to remove any lumps.

Bake

Gently pour the flan mixture into the caramel-coated pan.
Place the flan pan into a larger baking dish. Pour hot water into the larger pan so that it creates a water bath.
Carefully transfer the large baking dish to the preheated oven and bake until the flan is set.
To check if it’s ready, perform the toothpick test or use a knife. If it comes out clean, the flan is done.
Once cooked, remove the flan pan from the water bath and let it completely cool to room temperature. Loosely cover the flan with plastic wrap and refrigerate.

Serve

There is a round aluminum pan with a baked egg custard in it. There is a knife resting on the top rim of the pan. There is a white cloth towel laying next to the pan. Items are on a white marbled surface.

To release the flan, carefully run a knife around the inside edges of the mold to loosen the flan from the sides.
Place a serving plate over the mold. Hold them tightly together and quickly invert them.
Slowly lift the flan mold. The flan will gently drop onto the plate, flowing the caramel topping into a pool around the flan creating beautiful Flan De Leche.
Serve chilled.

There is a clear glass round serving plate with a large egg custard flan on it with a wedge of the flan cut out. There is caramelized sugar (light brown liquid) poured over the entire top of the flan and on the plate. There is a cream fringed cloth napkin laying next to the plate. Items are on a white marbled surface.

See recipe card below for complete measurements, details, and total time.

Tips & Tricks

Use room temperature eggs – They mix more smoothly into the milk, helping create a silkier custard.
Don’t over mix the custard – Whisk gently to incorporating too much air, which creates bubbles and holes. If your custard mixture has somehow formed too many air bubbles, a simple hack is to sieve it twice before pouring it into the pan. In addition, you can use a spoon to scrap off any pesky stray bubbles before baking.
Strain the mixture – This is an important step, it helps remove any bits of egg and ensures a smooth texture.

Caramelization

When it comes to caramelization, the two most popular methods used is the dry method (which I prefer) and the wet method.

A dry caramel is when the sugar is cooked by itself until it liquefies, then caramelizes.

A wet caramel is when water is added to the sugar and cooked until it caramelizes.

Filipino Flan vs Spanish Flan

Although they are very similar, the popular Filipino dessert uses more egg yolks and is usually steamed on a stovetop.

Mexican/Spanish Flan is made with whole eggs and cooked in a water bath.

Storage

Once the flan is fully chilled and set, keep it covered and in the fridge for up to 5 days. Spoon a bit of the caramel sauce over the top to keep it moist.

More Delicious Sweet Treats

Traditional Haitian Cake With Lemon Zest
Easy Marbled Chocolate Chip Cookie Brownie Recipe – Kids love these!
Easy Pecan Pie With Crunchy Praline Topping
Easy Pumpkin Pie Crunch Cake With Pecans And Toffee – Family favorite!
Mini Pecan Raisin Tarts – So easy!
Ridiculously Easy Oreo Pie – from The Kitchen Is My Playground

Yield: 8 to 10 servings

Delicious Creamy Whole Egg Flan De Leche Recipe

This velvety, caramel-infused dessert is the perfect balance between whole eggs, sweetened condensed milk, evaporated milk, pure vanilla extract, and caramelized sugar.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

For the caramel sauce:
1 Cup sugar – granulated white
For the custard:
8 Large eggs – at room temperature
1 Can evaporated milk (12 ounces)
1 Can condensed milk (14 ounces)
1 Teaspoon sea salt
1.5 Tablespoon pure vanilla extract

Instructions

Step 1 – Creating Caramelized Sugar – Pour the sugar into pan. Place the pan over medium low heat.
Once the sugar begins to melt, start moving it constantly, until the melted sugar takes on a golden brown hue, 4 to 8 minutes. It can easily burn so keep a close eye on it. The pan will be very hot, so make sure to use oven mitts and tongs while holding it.
Use oven mitts or tongs and remove the pan from the heat and swirl the pan so that the bottom and sides of the pan are lightly covered with the caramel. The caramel is very hot so use caution. If using ramekins, immediately and carefully divide the caramel among the ramekins.
Set the pan or ramekins aside.
Step 2 – Preparing The Custard Mixture – Preheat oven to 350 degrees F.
In a mixing bowl, crack the whole eggs and mix them until they are well beaten.
Gradually add the sweetened condensed milk, evaporated milk, salt, and vanilla extract to the beaten eggs, whisking continuously, creating a smooth uniform mixture.
Strain the flan mixture through a fine-mesh sieve to remove any lumps and ensure a creamy whole eggs leche flan. (see Top Tip)
Step 3 – Baking The Flan – Gently pour the flan mixture into the caramel-coated pan, being cautious not to disturb the caramel layer.
Place the flan pan into a larger baking dish / roasting pan. Pour enough hot water into the larger pan so that it comes about halfway up the sides of the flan pan, creating a water bath. This helps the flan cook evenly.
Carefully transfer the large baking dish to the preheated oven and bake for approximately 50 – 60 minutes or until the flan is set.
To check if it’s ready, insert a toothpick or knife into the center of the flan. If it comes out clean, the flan is done.
Once cooked, use oven mitts and remove the flan pan from the water bath and let it completely cool to room temperature.
Loosely cover it with plastic wrap and refrigerate it for at least 4 hours or for best results, overnight to allow to fully set.
Step 4 – Serving The Flan – To unmold the flan, carefully run a knife around the inside edges of the mold to loosen the flan from the sides.
Place a serving plate over the mold. Hold them tightly together and quickly invert them.
Slowly lift the flan mold. The flan will gently drop onto the plate with the caramel topping flowing out into a pool around the flan creating beautiful Flan De Leche.
Serve the flan chilled.

Notes

Top Tip

If your custard mixture has somehow formed way too many air bubbles, a simple hack is to sieve it twice before pouring it into the pan.

In addition, you can use a spoon to scrap off any pesky stray bubbles before baking.

Equipment / Helpful Tools

Large mixing bowl

9-inch round heavy metal cake pan or a 7 to 8 inch llanera or 1 cup ramekins
Large baking pan
Fine-mesh sieve
Whisk
Rubber spatula
Tongs
Measuring cup
Measuring spoons
Oven mitts
Toothpick
Plastic wrap
Kitchen knife

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 161mgSodium: 327mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 8g

Delicious Creamy Whole Egg Flan De Leche Recipe