Vietnamese Crème Caramel
Ingredients
- 3.3 pcEgg (whole)
- 260 gWhole sweetened condensed milk (at room temperature)
- 266.7 mlWhole milk (warmed)
- 66.7 gWhite sugar (for the caramel)
- 20 mlMineral water (for the caramel)
- 0.7 tspVanilla extract (liquid)
- 0.7 tbspGround coffee (brewed strong for serving)
Method
A dense, silky custard topped with amber caramel. The texture is perfectly smooth, without any air bubbles, featuring a hint of bitterness from the coffee.
- 1
In a saucepan, heat the white sugar with a bit of mineral water. Wait for the mixture to turn a dark amber color. Immediately pour into the bottom of the ramekins before the caramel sets.
- 2
Mix the eggs with the whole sweetened condensed milk, whole milk, and vanilla extract. Stir gently with a spatula without incorporating air to avoid holes during cooking.
- 3
Pass the mixture through a fine sieve to remove egg residue. Pour the custard into the ramekins over the hardened caramel.
- 4
Steam over very low heat for 20 to 30 minutes. The flan is ready when it is set on the edges but remains slightly wobbly in the center when the mold is moved.
Frequently asked questions
How do you get this dish right?
- Never whisk the mixture, stir gently to avoid incorporating air, which prevents unsightly bubbles.
- The steam must be very gentle: if the water boils too hard, the custard will boil and lose its smooth texture.
- Let it rest for at least 4 hours in the fridge; the flan firms up and the flavors develop.
How long does this dish keep?
Store in the refrigerator in the ramekins, covered with film, for up to 3 days.
