This is a French dessert that made its way into Vietnamese Cuisine via the French colonization of
For every 3 tbs of sugar, add 1 tsp water. Boil the two together until golden carefully pour hot caramel into a “mould”. The caramel should harden when it cools.
-500g fresh milk or cream
-1 tsp vanilla extract
What to Do:
Stir together eggs, sugar, milk and vanilla. Strain the mixture a few times. Pour mixture into prepared mould. Steam over high heat for 5 mins, lift steamer lid to release excess steam and steam for another 5 mins. Turn off the heat and let the flan cool in the steamer to room temperature.
Avoid agitating the eggs as much as possible. Less agitation means a smoother texture flan. The steaming time varies depending on the size of mould used. The main idea is to steam the flan ½ - ¾ cooked and let carryover heat do the rest of the work. Over steaming will negatively affect the texture.
*Orange Flan: Add finely grated orange zest
**Coconut Flan: Use coconut milk in place of milk (or ½ coconut milk, ½ milk)
***Coffee Flan: Replace part of the milk with coffee (amount depends on your taste)
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