Creme Caramel- Bánh Flan

Why Crème Caramel Will Always Be My Comfort Dessert

Creme caramel ( in Vietnamese we call Bánh Flan) is my top-choice dessert for all time. This dessert reminds me of my childhood, my hometown. Since Banh lan is so popular these days, you can find it in any dessert shop in Vietnam but i still prefer to make it at home.

Flan seems like a very easy, simple dessert but you need to make it right so there is a nice balance between the sweetness of caramel syrup and smooth custard.

Making caramel syrup was challenging for myself at the first time making creme caramel. You have to keep an eye and adjust the heat while boiling sugar and water and NEVER stir the mixture as it will crystalise the sugar, just gently shake the pan to move around the sugar so every bits can get caramelised. The colour should be amber brown, not too light otherwise it it won't seperate from the flan mixture, but not too brown as it will taste too bitter. To be honest, i failed caramel syrup more than 3 times until i make it right, but practice makes perfect!

INGREDIENTS:

Flan:

5 eggs

385ml evaporated milk (equal to 1 can)

150ml condensed milk

Vanilla essence

Caramel syrup:

•80gr sugar

•100 water ( can be adjust )

To make caramel syrup

Combine sugar and water in a sauce pan, heat up over medium low heat, occasionally shake the pan until sugar turns into amber golden brown. Pour caramel into desired moulds.

NOTEL: I would recommend to use heat resistant metal or ceramic ramekins, there are some heat resistant plastic mould as well but be mindful with hot caramel.

To make Flan:

Spray some oil over the side of the mould, it will be easier to remove the flan from the mould after cooking.

Heat up evaporated milk under low heat. When the milk starts to bubble, remove from the heat, set aside.

In a large mixing bowl, combine egg, sugar, condensed milk, lightly whisk the mixture until the sugar is dissolved, do not over whisk to avoid too much air in the mixture.

Gradually pour warm evaporated milk into the mixture, stir the mixture while pouring. Pass the egg mixture through a sieve to avoid any lumps, then pour into the mould, use blow torch to remove any bubbles on the surface.

Cover the mould with aluminium foil, this is to prevent condensation on the surface of the creme caramel. Cook in a waterbath over 150-160 degree, around 40-45 minutes.

Once the creme caramel is done, leave it to cool then chill in fridge overnight.

Tips:Warm up the side of the mould with hot water before flipping it will make your life easier.