Perfectly creamy leche flan made the old-school way: using an empty egg shell as a measuring cup.
This recipe traces back to Ivonne’s great-grandmother, who measured the milks for leche flan using empty egg shells. Tap the top of an egg with a spoon or dinner knife, then peel away just enough shell to make a small opening. Let the egg slip out. This empty egg shell is now your measuring cup.
Separate as many egg yolks as you want (or have). For each yolk, fill the shell once with condensed milk, and once with evaporated milk. That’s the whole ratio! It scales easily, so you’ll get creamy, silky leche flan every time, with whatever you have—whether you use one yolk or three yolks or twenty.
For add-ins, a bit of dayap (lime) zest cuts through the richness and gives each spoonful of flan a bright lift. A splash of vanilla extract makes everything taste creamier. You’ll be surprised by how much you can eat in one sitting.
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