Delicious, Easy, Foolproof Flan

Name: Delicious, Easy, Foolproof Flan
Yield: Serves 1 serving
Ingredients: 4 large eggs (use 2 yolks and 2 whole eggs); 2 packets vanilla extract or 2 teaspoons vanilla; 1/2 can sweetened condensed milk; 2 cups (about 480 ml) whole milk, unsweetened; 1 small wedge of lemon; 4 tablespoons sugar (use standard eating spoons); I’ll give very detailed, easy-to-follow instructions, so it’s a bit long

Đoan Trang @cook_16379943

Di Linh - Lâm Đồng

On a hot day, there’s nothing better than enjoying a plate of homemade, ice-cold flan, right? This is the best, smoothest recipe I’ve tried, so I wanted to share it with you all!

Đoan Trang @cook_16379943

Di Linh - Lâm Đồng

On a hot day, there’s nothing better than enjoying a plate of homemade, ice-cold flan, right? This is the best, smoothest recipe I’ve tried, so I wanted to share it with you all!

Saved

Ingredients

Serves 1 serving

4large eggs (use 2 yolks and 2 whole eggs)
2 packetsvanilla extract or 2 teaspoons vanilla
1/2 cansweetened condensed milk
2 cups(about 480 ml) whole milk, unsweetened
1small wedge of lemon
4 tablespoonssugar (use standard eating spoons)
I’ll give very detailed, easy-to-follow instructions, so it’s a bit long
Just try my recipe—guaranteed delicious!
I can’t wait to hear your reviews!

Saved

Steps

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Here are the ingredients.
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Step 1: Make the caramel. Add the sugar and a splash of water to a saucepan over low heat. Gently swirl the pan (do not stir).
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When the caramel starts to bubble, squeeze in a little lemon juice to give it a nice color and aroma. Once the caramel turns a deep amber color, turn off the heat and add a tiny splash of cold water. Stir gently for a smooth, glossy caramel.
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Pour the finished caramel into your mold or small cups, tilting to coat the bottom evenly. Let the caramel cool. (If you’re in a hurry, you can use a large mold and cut the flan to serve.)
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Step 2: Make the custard. Separate 4 egg yolks and 2 egg whites (save the extra whites for another recipe). Add the vanilla to the yolks and gently mix. Note: Do not beat vigorously—mixing too hard will create bubbles and make the flan less smooth.
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Next, pour in 2 cups (about 480 ml) of whole milk and 1/2 can of sweetened condensed milk (adjust to taste). Heat the mixture on the stove over low heat, stirring constantly so it doesn’t scorch. Warm until it’s steaming or just starting to simmer at the edges, then remove from heat. Let the milk cool until just warm—do not let it boil, or it may curdle.
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When the milk is warm, slowly add it to the egg mixture, stirring gently until combined. (Again, do not beat hard to avoid bubbles.)
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Strain the mixture through a fine sieve 1-2 times for a smooth custard.
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Pour the custard into the caramel-lined molds, then get ready to steam.
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Step 3: Steam the flan. Place the molds in a steamer (or use a water bath if you don’t have a steamer). You can line the bottom with a clean towel to prevent bubbles on the bottom (optional). Cover the molds tightly to prevent water from dripping onto the flan. Steam for 2-3 minutes, then open the lid and wipe off any condensation. Keep the temperature moderate while steaming. After 20-30 minutes, check by inserting a toothpick—if it comes out clean and the flan jiggles slightly, it’s done. Don’t over-steam or it will turn rubbery.
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Step 4: Remove the flan from the steamer, open the lids, and wipe them dry. Let the flan cool, then refrigerate for 1-2 hours before serving. Enjoy as you like—try it with crushed ice and coffee for a real treat!