Bánh Flan

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the caramel by combining the granulated sugar and water in a small saucepan over medium heat.

   Tip van de kok: Do not stir once the sugar starts to melt, just swirl the pan gently.

2. 2

   Cook until the mixture turns an amber color, then immediately pour the hot caramel into four individual ramekins or heat-proof molds, tilting quickly to coat the bottom evenly.

   Ongeveer 5 min

   Tip van de kok: Be careful, hot caramel is extremely hot. Work quickly as it sets fast.

3. 3

   In a large bowl, whisk together the large eggs, egg yolks, and remaining granulated sugar until just combined; do not overmix or create too many bubbles.

   Ongeveer 2 min

4. 4

   In a separate saucepan, gently heat the fresh milk and condensed milk over medium-low heat until warm but not boiling, stirring occasionally.

   Ongeveer 5 min

   Tip van de kok: Do not let the milk boil, as this can curdle the custard.

5. 5

   Slowly pour the warm milk mixture into the egg mixture while continuously whisking to temper the eggs.

   Ongeveer 2 min

   Tip van de kok: Pouring slowly prevents the eggs from scrambling.

6. 6

   Stir in the vanilla extract.

7. 7

   Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles, ensuring a silky smooth texture.

   Ongeveer 2 min

8. 8

   Carefully pour the strained custard mixture over the set caramel in each ramekin.

   Ongeveer 1 min

9. 9

   Arrange the ramekins in a large steamer basket or on a rack in a large pot with about 1-2 inches of water, ensuring the water does not touch the bottom of the ramekins.

   Ongeveer 1 min

   Tip van de kok: Cover the top of the ramekins loosely with aluminum foil to prevent condensation from dripping onto the custard.

10. 10

    Bring the water to a gentle simmer and steam the Bánh Flan for 20-30 minutes, or until the custard is set but still slightly wobbly in the center.

    Ongeveer 30 min

    Tip van de kok: Cook over medium-low heat to avoid overcooking and creating an eggy texture.

11. 11

    Remove the ramekins from the steamer and let them cool completely at room temperature.

    Ongeveer 20 min

12. 12

    Once cooled, cover the ramekins and refrigerate for at least 2 hours, or preferably overnight, to allow them to chill and set fully.

    Ongeveer 2 uur

13. 13

    To serve, run a thin knife around the edge of each ramekin, then invert onto a serving plate.

    Tip van de kok: A quick dip of the bottom of the ramekin in warm water can help release the flan.