Dessert

Bánh Flan

Name: Bánh Flan
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 4 porții
Cuisine: vietnamese
Ingredients: 0,5 cană granulated sugar; 2 lingură water; 2 buc. large egg; 2 buc. egg yolk; 0,33 cană granulated sugar; 1 cană fresh milk; 0,5 cană condensed milk; 1 linguriță vanilla extract

Bánh Flan is a Vietnamese interpretation of crème caramel, featuring a rich, creamy custard base with a delicate caramel topping. This dessert is steamed to perfection, resulting in a smooth and silky texture that melts in your mouth. It's a beloved treat, often enjoyed chilled.

O rețetă originală de Forkin

Durată totală: 2 ore 50 min.
Porții: 4
Dificultate: Medie

Dietă vegetarianăFără gluten

Informații despre alergeni: poate conține ouă și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

caramel

0,5 canăgranulated sugar
2 lingurăwater

custard

2 buc.large egg
2 buc.egg yolk
0,33 canăgranulated sugar
1 canăfresh milk
0,5 canăcondensed milk
1 lingurițăvanilla extract

Ustensile

ramekins · steamer · large bowl · saucepan · fine-mesh sieve · large pot · whisk

Mod de preparare

Pas cu pas

1
Prepare the caramel by combining the granulated sugar and water in a small saucepan over medium heat.
Nota bucătarului: Do not stir once the sugar starts to melt, just swirl the pan gently.
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.
Aproximativ 5 min.
Nota bucătarului: Be careful, hot caramel is extremely hot. Work quickly as it sets fast.
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.
Aproximativ 2 min.
4
In a separate saucepan, gently heat the fresh milk and condensed milk over medium-low heat until warm but not boiling, stirring occasionally.
Aproximativ 5 min.
Nota bucătarului: Do not let the milk boil, as this can curdle the custard.
5
Slowly pour the warm milk mixture into the egg mixture while continuously whisking to temper the eggs.
Aproximativ 2 min.
Nota bucătarului: Pouring slowly prevents the eggs from scrambling.
6
Stir in the vanilla extract.
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.
Aproximativ 2 min.
8
Carefully pour the strained custard mixture over the set caramel in each ramekin.
Aproximativ 1 min.
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.
Aproximativ 1 min.
Nota bucătarului: Cover the top of the ramekins loosely with aluminum foil to prevent condensation from dripping onto the custard.
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.
Aproximativ 30 min.
Nota bucătarului: Cook over medium-low heat to avoid overcooking and creating an eggy texture.
11
Remove the ramekins from the steamer and let them cool completely at room temperature.
Aproximativ 20 min.
12
Once cooled, cover the ramekins and refrigerate for at least 2 hours, or preferably overnight, to allow them to chill and set fully.
Aproximativ 2 ore
13
To serve, run a thin knife around the edge of each ramekin, then invert onto a serving plate.
Nota bucătarului: A quick dip of the bottom of the ramekin in warm water can help release the flan.

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Păstrare

Store leftover Bánh Flan covered in the refrigerator.