How to make Chinese flan, the most authentic recipe
It had been a long time since I had made Chinese flan, so since I was involved in the kitchen with other things, I did not miss the moment to repeat this recipe, which almost almost makes itself. This flan is between the classic egg custard and the bacon of heaven, unlike that it is cooked by steaming, not in a bain-marie.
Not everyone likes it, like with him tocinillo, since it is sweet. I personally think that if it is served in small portions, it is a really delicious and delicate dessert. You have to have a little patience, yes, for it to set, since it is steamed over the fire.
IngredientsFor 8 people
- Yolk 6
- Egg M 2
- Milk 125 g
- Sugar 300 g
- Water 125 g
- Liquid vanilla half teaspoon
- Liquid candy
How to make Chinese flanDifficulty: easy
- Total time
We cover the bottom of a rectangular tray with a little liquid caramel, just enough to cover nothing but the bottom, not the sides. We make a light syrup with the water and the sugar, letting it boil for a couple of minutes, add the vanilla and let cool.
Apart in a bowl we beat the yolks and eggs without forming much air. We add the milk and the syrup in the form of a thread, once cold, so that the egg does not curdle. Pour the strained mixture into the mold and place the tray on a steamer, cover with silver paper to prevent water from falling on it, cover and cook until the flan is done.
If we do not have a steamer, we will make the flan over a normal casserole, lifting in a mold with some other container or grid. We must avoid that the water touches the mold, since we remember that it is not a water bath, but steaming the flan.
We will try not to have the heat very high so that the flan mixture does not come to a boil, thus we will avoid holes. The Chinese flan must be compact, we can check the cooking by touching the surface. Once done, leave refrigerated until the next day. We turn, drain well on gauze or wet napkin, cut square portions and serve.
With what to accompany the Chinese flan
The Chinese flan should be left to rest in the fridge, preferably overnight. So if we do it much better in advance, it will have a much richer flavor, and it will be much lighter if we take it fresh. Of course, with the amount of yolks and sugar it is not suitable for everyone. Remember to serve small portions as it is filling.Tags: Meats And Birds Vegetables And Legumes Fish