5-Step Flan

Name: 5-Step Flan
Ingredients: 5 large eggs; 1/3 cup sugar (about 67 grams); 2 cartons unsweetened whole milk (or sweetened, if preferred) (each about 6.8 fl oz/200 ml, total 13.5 fl oz/400 ml); 1/3 can sweetened condensed milk (optional) (about 4.5 tablespoons or 130 grams); Water; Use glass or ceramic jars, bowls, or containers with lids to hold the flan (avoid using plastic containers)

Nguyễn Thụy Hồng Hạnh @Nguyenthuyhonghanh

Bà Rịa

This recipe has been fixed and successfully tested by Mrs. Hanh, who doesn’t usually cook—just follow the steps and you’ll get a soft, creamy, and rich flan!

Nguyễn Thụy Hồng Hạnh @Nguyenthuyhonghanh

Bà Rịa

This recipe has been fixed and successfully tested by Mrs. Hanh, who doesn’t usually cook—just follow the steps and you’ll get a soft, creamy, and rich flan!

Saved

Ingredients

5large eggs
1/3 cupsugar (about 67 grams)
2 cartonsunsweetened whole milk (or sweetened, if preferred) (each about 6.8 fl oz/200 ml, total 13.5 fl oz/400 ml)
1/3 cansweetened condensed milk (optional) (about 4.5 tablespoons or 130 grams)
Water
Use glass or ceramic jars, bowls, or containers with lids to hold the flan (avoid using plastic containers)

Saved

Steps

1

Make the caramel: Pour 1 cup water (about 240 ml) into a pan and bring to a boil. Add 1/2 cup sugar (about 100 grams) and stir until the sugar dissolves. Let the water evaporate and the syrup turns a golden honey color, then remove from heat. Pour the caramel into the flan containers.
2

Crack 5 eggs into a bowl, remove 2 egg whites, and add 1 teaspoon sugar. Whisk gently to combine.
3

Heat the condensed milk with the whole milk in a saucepan, stirring gently to prevent burning. Warm the milk until just heated (do not let it boil). If it boils, let it cool to about 104–122°F (40–50°C). Remove from heat, then pour the milk into the eggs (or eggs into the milk) and stir gently. If the milk is too hot, it will cook the eggs and ruin the mixture. You should now have a smooth flan mixture.
4

Strain the flan mixture once using a fine mesh strainer or a clean thin cloth to remove any bits of egg white that didn’t dissolve. Pour the strained mixture into the caramel-lined containers.
5

If you have a steamer, use it; otherwise, use a large pot that can fit the flan containers and a small bowl. Bring water to a boil in the pot, place a small ceramic bowl at the bottom, set the flan containers on top, and reduce to the lowest heat. Steam the flan for about 20–30 minutes until set.
6

Tip: 1/ If the heat is too high or you don’t reduce it, the flan will have holes and a rough texture, so keep the heat very low for a smooth result. 2/ To check if the flan is done, insert a toothpick into the center—if it comes out clean, it’s ready; if it comes out with wet mixture, steam a bit longer. 3/ After cooking, let the flan cool for about 30 minutes, then refrigerate for about 2 hours before serving. 4/ Rinse the caramel pan with hot water for easier cleaning.