Silky Flan

Name: Silky Flan
Total time: 3600 s
Ingredients: 4 large eggs; 2 egg yolks; 1/2 cup heavy whipping cream (120 g); 1 1/2 cups whole milk (350 ml); 1/4 cup sugar (50 g); Vanilla extract (optional); Small plastic or glass jars, ramekins, or bowls with lids (important: they must have lids for steaming)

Trương Yến Linh @yeneslinh

For this recipe, I use heavy whipping cream and whole milk. You can use all milk if you prefer—the flan will still taste great. However, the heavy cream adds richness and makes the final dessert even better. I find this recipe results in fewer bubbles and is easier to get right than others I've tried.

Trương Yến Linh @yeneslinh

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Ingredients

1 hour

4large eggs
2egg yolks
1/2 cupheavy whipping cream (120 g)
1 1/2 cupswhole milk (350 ml)
1/4 cupsugar (50 g)
Vanilla extract (optional)
Small plastic or glass jars, ramekins, or bowls with lids (important: they must have lids for steaming)

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Steps

1 hour

1

Beat 4 eggs and 2 egg yolks until well combined.
2

In a saucepan, combine about 1/2 cup sugar (100 g) with 6 tablespoons water (90 g). Heat gently without stirring; just swirl the pan occasionally until the sugar dissolves and turns a golden amber color. Add a few drops of lemon juice, then remove from heat. Quickly pour the caramel into each mold—work fast, as the caramel will harden quickly.
3

In another saucepan, combine the milk and heavy cream. Heat over medium, stirring gently, until steaming but not boiling.
4

Remove the pan from heat. Gradually add the warm milk mixture to the beaten eggs, stirring gently as you pour. Add vanilla extract if using. Strain the custard mixture through a fine mesh sieve for a smooth texture.
5

Pour the custard into the prepared molds and cover with lids. Place the molds in a steamer before the water boils. Steam over the lowest heat, opening the lid every 3 minutes (or every 2 minutes if you want to avoid bubbles). Once the water starts boiling, steam for about 10–15 minutes until the flan is set. Enjoy!