Mini Banh Flan- Caramel Flan

Banh flan is a Vietnamese version of French Crème caramel but it is steamed instead of baking in a water bath.

 














Ingredients

1 egg
100ml milk
1/2 tsp vanilla or almond extract
3 tbsp caster sugar
1 tsp water

Methods:

Gently mix the egg with a fork until combined, don't let any air bubble get into the egg.
 
Warm milk and 1 tbsp sugar, do not let it boil, leave the milk cool down a little but still warm.
 
Mix egg and milk together, pass through a sieve.

Caramel:
Boil 2 tbsp sugar with 1 tsp water together over medium heat until turning brown. Pour a thin layer into ramekin or any mould. Leave it to harden.

Pour the mixture into the rameskin.
 
Steam on low heat, Use a clean towel to cover the pot before close the lid so water won't get into the flan.
 
Open lid every 5 mins to release excess steam.
 
Steam around 12 mins until centers of flans are gently set (insert a cocktail stick to test, if the flan feel almost firm and the chopstick comes out clean)
 
Leave cool then refrigerator for at least 4 hours.