Flan is one of those desserts that come in many shape, size and texture from all over the world. In fact, after some intense searched for the best recipe possible, I noticed that there are many versions to that claimed to be the “original” recipes. I am so sure of this, that I know most family have their own version too that is the original. Of all the recipe, the one I found most intriguing is the one that I had at this Chinese Buffer near my house. It was so rich and creamy, yet just the perfect hint of sweetness that just melts in your mouth and longing for more and more and more. You get the picture. Therefore, that might have been the reason why I never really want to make my own version, for fear of overindulgence!
Now all that changes when my mom came over and told me that she and my sister love this creamy dessert, but can’t seem to get it right. So liking a challenge and thinking that this is just such an easy dessert to make, I went ahead and research for some recipe try my own version. The one that I seem to taking a liking to was the one by Kiss My Spatula. I like that she steamed it instead of baking it and that she didn’t used any condense milk. I had other flan that used too much condense milk that all you taste was the intense sweetness from it that it left a bitterness aftertaste. Too sweet for my taste! Although, I don’t really want to use too much condense milk, but I do like their caramel flavor it brings to dessert so I had added a spoonful of it and it turn out great. Also noticed that I used heavy whipping cream instead of evaporated milk, due to the reason I really like creme brulee extreme creaminess texture. So far this is the best hybrid flan recipe I ever had! It look like flan and last so much like crème brulee..love it! Love it! Found my new love affair…and this one for my sisters..
Ingredients:
Caramel Sauce:
1 Cup sugar
1 Tbsp of ready- made caramel ice cream sauce (optional if you like that intense caramel flavor and thickness)
Flan
1 Cup Milk
1 Cup heavy whipping cream
1 TBSP of condense milk
1/3 Cup sugar
3 Eggs
2 Egg yolks
1Tsp vanilla extract
Methods:
1. Add some water to your steamer and turn it on to warm it up.
2. In a sauce pan, on medium heat, melt the sugar. Do not stir, just sit and watch until it melt completely and golden. Remove from heat and pour into prefer glass dish and make sure to coat the bottom completely.
3. In another sauce pan, heat the milk, heavy cream, condense milk and sugar. Stir until completely blend. Bring milk to hot. Remove from heat and set aside.
4. Beat the eggs and yolk and vanilla extract together until blend. When the milk is slightly cool, whip in the eggs and blend well. Remove any forms or lumps.
5. Pour the blended mixture into the glass bowl and place in the steam and steam for 15 minutes.
6. Remove and let it cool down before refrigerating it overnight.
