The secret of making caramel flan is smooth, faintly with the scent of eggs and milk. Special instructions how to do meticulously makes the cake, shiny cake very attractive, served with shaved ice and instant milk coffee. Suitable for everyone to cool off this summer!
- Fresh milk without sugar 450 ml
- 150 ml condensed milk
- 5 eggs
- White sugar 50 gr
- Vanilla 1 teaspoon
Put 50g of white sugar in the pot, add some water, heat over medium heat until the sugar melts become caramel. Put caramel water in flan cake molds and leave it alone (about 1/2 – 1 tablespoon each).
In a large pot, heat 450ml of fresh milk with 150ml of milk, stir it to make it evenly without boiling.
In a large bowl, beat 3 eggs with 2 liquid red eggs. Pour slowly the mixture of heated milk into the egg, stirring until the mixture is well mixed. Add some salt and 1 teaspoon of vanilla juice, stir well.
Add the milk egg mixture to the caramelized cake molds. Using chopsticks to break the air bubbles on the cake surface before steaming to avoid making hole in flan cake surface. Cover the face of the cake mold with foil and steam it for about 30 minutes.
Ripe flan cake is laid out on the plate. Adding a little topping of fruit will be delicious!