How to make smooth, delicious flan at home

1. Ingredients for making flan

10 chicken eggs
500ml unsweetened fresh milk
170g sugar
1 lemon

2. How to make simple flan

Step 1: Make caramel

flan 2.jpg — Making caramel. Photo: bachhoaxanh

Place the pot on the stove, then add 120g sugar and 100ml water and cook over low heat. Be careful not to stir the sugar while cooking.

When the sugar water turns light yellow, add 1 tablespoon of lemon juice. Cook until the sugar turns brown then turn off the heat.

Slowly pour 70ml of water into the pot and shake the pot in a circular motion until the mixture is well combined. While shaking, avoid letting the caramel splash out.

Finally, pour 1 tablespoon of caramel into each flan mold and leave in the refrigerator for about 15 minutes to set.

Step 2 : Make the cake

Crack the eggs into a bowl, take 10 yolks and 4 egg whites. Add 50g of sugar to the eggs and beat well, stirring gently in one direction, avoiding creating too many air bubbles.

Next, add 500ml of unsweetened fresh milk to the pot, heat the milk until slightly warm, then slowly pour it into the egg bowl, stirring gently while pouring to mix the eggs and milk together. Next, filter the egg and milk mixture through a sieve to remove residue and make it smoother.

Pour the custard mixture slowly into the caramel mold, tilting the mold and pouring gently to avoid creating air bubbles, otherwise the cake will have holes after steaming. Finally, cover the mold.

Step 3 : Steam the cake

Arrange the cakes in a steamer, place the steamer over a pot of boiling water, cover the pot and steam the cakes for 20 minutes. Be careful to keep the heat very low so the cakes do not get pitted.

When the cake is done, turn off the stove, let it cool and put it in the refrigerator to make it more delicious when served.

flan 1.jpg — Fragrant and smooth flan. Photo: Dienmayxanh

3. Notes when making flan

When the caramel is done, quickly pour a thin layer into each cake mold. Avoid leaving it for too long because the caramel will easily harden when cooled.

When beating the egg and milk mixture, do not beat too vigorously to avoid creating air bubbles. Stir the mixture in one direction only and sieve the mixture before steaming.

When steaming the cake, you can use a well-absorbent towel to cover the flan molds and then cover the pot or wrap each flan mold with aluminum foil and steam.

Every 10-15 minutes, you should open the pot lid to wipe off the steam on the lid. This way, the flan will not have holes on the surface of the cake.

If you don't have a steamer, you have to put the cake mold directly into the pot. You should line a towel and wrap foil around the cake mold to prevent the egg milk mixture from boiling and causing holes in the bottom and inside of the cake when steaming.

Do not steam the cake at too high a temperature, as this will cause the egg and milk mixture to boil over and become pitted.

To check if the cake is done, you can use a toothpick to poke it into the cake and pull it out. If the toothpick comes out clean, the cake is done. If there is still a sticky mixture on it, the cake is not done.

The finished product is a smooth, pitted flan, with each spoonful of cake being soft and creamy, mixed with sweet and fragrant caramel.

Once the flan is done, let it cool and put it in the fridge for about 3-4 hours before enjoying. When eating, add some shaved ice, condensed milk, or coffee to enhance the flavor and appeal of the flan.

Do not store the cake at room temperature because it will spoil easily. Flan cake can be used for 7-10 days if stored in the refrigerator. Place the cake in a covered box and store in the refrigerator. Too low temperature will make the cake dry and fall apart.

Do not place raw foods or foods with strong odors such as meat or fish near the flan, as the cake will easily absorb the odor and spoil quickly.

The above method of making flan is quite simple, right? Show off your skills now.

Good luck!

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