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Naturally Sweetened Creamy Flan Using Whole Eggs

Most Flan recipes use only the egg yolks, but this Leche Flan recipe uses egg whites as well! Instead of white sugar and canned condensed milk, this recipe uses maple syrup and coconut sugar - making it a healthier version of Filipino Leche Flan. 
Course Dessert
Prep Time 30 minutes
Cook Time 9 hours
Servings 4

Equipment

  • 1 small pot (for cooking down condensed milk, you could use a slow cooker or instant pot with slow cooker setting instead)
  • 1 stirring utensil
  • 1 large pot or deep oven safe pan (large enough to fit your custard ramekins)
  • 4 custard ramekins or oven safe dish of choice (see recommended ramekins below)

Ingredients

Naturally Sweetened Condensed Milk

  • 1 1/2 cups pasture raised high quality milk
  • 1/4 cup pure maple syrup
  • 1/4 cup organic coconut sugar
  • 1/2 teaspoon vanilla extract

Homemade Evaporated Milk

  • 1 1/2 cups pasture raised high quality milk

Whole Egg Flan

  • 1 cup homemade naturally sweetened condensed milk
  • 3/4 cup homemade evaporated milk
  • 5 medium eggs (pasture raised is ideal)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Extra maple syrup for baking and serving
  • Enough boiling water to fill a large pot up to 2 inches

Instructions

Sweetened Condensed Milk

  • Combine ingredients in a small pot and turn stove to medium heat until it begins to steam.
  • Turn heat down to low, and stir occasionally to prevent milk from sticking to the bottom.
  • Continue cooking for about 2-3 hours or until it is thick and creamy enough to coat a spoon and has turned a golden color.
  • *Alternatively, you can place in ingredients in a slow cooker and slow cook on high for about 8 hours.
  • Cool until room temperature, then strain through a sieve to remove milk solids.

Evaporated Milk

  • Add milk to a small pot and turn heat to medium until it begins to steam.
  • Turn heat down to medium-low and cook for about 30 minutes or until the milk has reduced and thickened.
  • ​Cool until room temperature, then strain through a sieve to remove milk solids.

Whole Egg Flan

  • Preheat oven to 350 degrees
  • Prepare boiling water
  • Combine eggs, sweetened condensed milk, evaporated milk, vanilla extract and salt with a hand mixer in a mixing bowl.
  • Pour 1 tablespoon maple syrup into each small ramekin or oven proof glass dish.
  • Pour custard mixture over maple syrup, ensuring not to fill ramekins above 3/4 full
  • Place ramekins or glass containers in a large pot or pan.
  • Pour boiling water until it reaches about halfway up the ramekins.
  • Bake, uncovered for 1 hour
  • Remove small ramekins from water bath and let cool to room temperature or chill in the refrigerator for a colder version.
  • Turn upside down onto a serving plate or eat straight out of the custard ramekin. The tops will be brownish  and form somewhat of a thin crust.
  • If using larger oven save glass containers, you could also serve in triangle slices. It may be difficult to prevent this dessert from keeping its form, so the most fail-proof way is to serve straight out of the ramekins.
  • Add more maple syrup or homemade caramel on top if desired.
  • Enjoy!