Leche Flan with Whole Eggs (2024)

FAQs

Why does my leche flan looks like scrambled egg? ›

Using the baking rack with pan works like a steamer and cooks the flan with just the right temperature. Be careful not to overcook the flan. Otherwise, it's gonna look like scrambled eggs.

This can be caused by too low baking/steaming temperature or too short baking time. Alternatively, the recipe proportion of egg and milk is not adequate (too much milk for instance).

Why does my flan taste eggy? Using too many eggs or overcooking the flan will make it taste eggy. Make sure your egg-to-dairy ratio is correct. Add vanilla or citrus to enhance its flavor.

When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.

According to Taste of Home, substituting whole eggs for egg whites does wonders in terms of texture. Egg whites not only bind the other ingredients together, they also add volume through their leavening properties.

(Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

The traditional leche flan made with only egg yolks has a deeper yellow color. It is denser with a creamier, richer taste. On the other hand, the whole egg flan has a lighter color and a jelly-like texture. Using the egg whites also makes the flan firmer.

When it comes to crème brûlée and flan, it's mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top.

a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it in the center, it'll finish setting as it cools. you can find the full recipe in my new cookbook Chicano Bakes which is available now.

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

Should flan be cooked, covered or uncovered? ›

Covering the custard not only prevents it from forming a skin, but also helps it cook faster. When testing flans baked covered versus uncovered, the covered flans baked in one-third less the time.

Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan. Pour any leftover caramel from the pan on top of it.

Step 4: Chill and Unmold the Flan

Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.

Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to the overall thinning of custard in the mouth.

Coconut milk can be used to replace egg yolks in a number of different recipes, but is best used for thickening and adding richness, such as is called for by ice creams and custards.

Curdling. Sweet custards (without starch) typically thicken between 160°F – 180°F / 71°C – 82°C , which is a bit below the boiling point of 212°F / 100°C milk or water. If the custard is heated beyond that point, the egg proteins lose their structure and can no longer retain the liquid.

Increase stovetop cooking time.

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.