Eggche flan is an absolute Easter Sunday sweet treats – it’s the creamy leche flan inside an egg! For some it is more known as custard pudding or creme caramel. These egg shells are filled with leche flan or custard pudding inside. So egg-ziting!
Great for party, give aways and dessert. Great Easter Sunday freebies, egg hunt games for friends, kids and family.
Eggche Flan Recipe
1 can (370 ml) Evaporated Milk
1 can (300 ml) Condensed Milk
1 tablespoon brown sugar
1 tablespoon Lemon rind (or calamansi/dayap)
Egg stand (softdrink crown, silicon cups, or strainer)
Make a small hole on top of each egg just enough for the funnel tip to insert. Gradually remove egg liquid from the hole and transfer it in a bowl. Set it aside.
For the Egg shells: Wash and clean with running water and sterilized in boiling water before using.
For the Flan: Whisk and combine eggs and all other ingredients until it becomes bubbly. Strain a few times to make it smooth and remove the bubbles on top. You can also use a hand mixer if available (but don’t over beat).
Using a funnel (embudo) slowly pour mixture into each egg shells (leave at least ¾ allowance from the top). Pour it slowly and carefully to avoid shells from breaking.
Steam it for 30 minutes with cheese cloth on top to avoid water drippings. To make sure the flan is cook just insert a toothpick in the center and it should come out clean. (Tips: you may use soft drink crowns or silicon cups to work as a stand.)
If there is no steamer available: You can use a pot of boiling water and place a strainer on top to hold the Egg shells. Place pot cover/lid on top. As seen on photo.
Remove from steamer and transfer into a wire rack to let it cool. Once cool, refrigerate to chill.
You can start sealing each egg che flan with a sticker on top. Be creative in packaging, use colorful plastics and tie it with colorful ribbons. Keep refrigerated for longer shelf life. Happy cooking and enjoy!
Shelf life: 3-5 days at room temperature
2-3 weeks when refrigerated
Also check out our Kapampangan Leche Flan:
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