Crème Caramel (Bánh Flan)
Directions
- 1Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
- 2Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
- 3Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
- 4Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
- 5Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
- 6Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
- 7Prepare the ramekins and set them in a baking pan.
- 8Prepare the ramekins and set them in a baking pan.
- 9Prepare the ramekins and set them in a baking pan.
- 10When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
- 11When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
- 12When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
- 13Heat the milk until it simmers.
- 14Heat the milk until it simmers.
- 15Heat the milk until it simmers.
- 16Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
- 17Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
- 18Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
- 19Pour the hot milk in a thin stream while continuing to beat the mixture.
- 20Pour the hot milk in a thin stream while continuing to beat the mixture.
- 21Pour the hot milk in a thin stream while continuing to beat the mixture.
- 22Add the vanilla and stir.
- 23Add the vanilla and stir.
- 24Add the vanilla and stir.
- 25Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
- 26Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
- 27Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
- 28Pour the mixture into the caramel-lined ramekins.
- 29Pour the mixture into the caramel-lined ramekins.
- 30Pour the mixture into the caramel-lined ramekins.
- 31Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
- 32Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
- 33Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
- 34To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn the mold upside down to remove the custard.
- 35To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn the mold upside down to remove the custard.
- 36To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn the mold upside down to remove the custard.
Ingredients
- 140 g sugar
- 140 g sugar
- 140 g sugar
- 70 ml water
- 70 ml water
- 70 ml water
- 3 eggs
- 3 eggs
- 3 eggs
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 600 ml milk
- 600 ml milk
- 600 ml milk
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
Equipment
saucepanglass ramekinsbaking panKitchenAid stand mixersievepouring pitcherknifeserving dish