Bánh flan 
Flan
No need for much introduction—this is a dessert most people are familiar with. There are many flan recipes, but the most important thing is the egg-to-milk ratio so the custard sets properly. Some recipes use a lot of liquid compared to eggs, which can be tricky for beginners. So, I’m sharing a recipe I really like. This version uses only eggs and whole milk—no sweetened condensed milk or heavy cream. I find it lighter and easier to eat, since condensed milk or cream can make it too rich.
Flan
No need for much introduction—this is a dessert most people are familiar with. There are many flan recipes, but the most important thing is the egg-to-milk ratio so the custard sets properly. Some recipes use a lot of liquid compared to eggs, which can be tricky for beginners. So, I’m sharing a recipe I really like. This version uses only eggs and whole milk—no sweetened condensed milk or heavy cream. I find it lighter and easier to eat, since condensed milk or cream can make it too rich.
Cooking Instructions
- 1
Add the sugar and water to a small saucepan. Heat over high heat to dissolve the sugar quickly.
- 2
Do not stir while making the caramel. Instead, gently swirl the pan to help the sugar melt evenly.
- 3
It takes a while for the sugar to turn brown. Once it starts to turn golden, watch carefully—if it gets too dark, it will taste bitter.
- 4
When the caramel reaches a deep amber color, add the lemon juice and swirl the pan to mix.
- 5
Quickly pour the caramel into the cups and tilt to coat the bottoms. If you can’t coat them evenly, don’t worry—the caramel will spread out when heated.
- 6
Heat the milk and sugar in a saucepan until it just starts to simmer and small bubbles form around the edges. Do not let it boil vigorously, as this can cause the milk to separate.
- 7
While heating the milk, gently beat the eggs until combined, but do not whip them. Beat lightly to avoid creating bubbles, which can cause holes in the flan.
- 8
Slowly pour the hot milk into the eggs, stirring constantly to prevent the eggs from cooking and curdling.
- 9
Strain the mixture through a fine mesh sieve, then let it rest for 15–20 minutes so any bubbles can settle and the flan will be smooth.
- 10
Gently ladle the flan mixture into the cups. Try not to create bubbles; if any appear, use a spoon to remove them. Cover the cups with aluminum foil.
- 11
Once the water is boiling, reduce the heat to the lowest setting and place the cups in a steamer. If using a rice cooker, place the cups on the rack. If you don’t have a steamer, line a deep skillet with a thick towel, add water to come one-third of the way up the cups.
- 12
Steam the flan for 30–35 minutes. Every 5–10 minutes, open the lid to release heat. This prevents the flan from getting too hot and developing holes.
- 13
Insert a toothpick into the center—if it comes out slightly wet in the middle, the flan is done. When you gently shake the cup, the center should jiggle a little.
- 14
Refrigerate the flan for 2–3 hours to help it set and make it easier to remove from the cups. Kids love this dessert, and it’s very nutritious!
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