COCONUT FLAN -- Banh Flan Dua
adapted from : danangcuisine.com
yields : 10 small ramekins
Ingredients :
3 whole eggs (I use large eggs/grade A)
2 yolks (grade A)
180 gm sweetened condensed milk (about 1/2 can)
400 ml milk
200 ml coconut cream
1 tsp vanilla extract
1 tbsp butter ~ to grease the ramekins
200 gm sugar * (1 cup)
2 tbsp water * ( * to make the caramel )
1-2 lime (squeeze to get the juice)
Directions :
1. First of all, butter the molds, so it is easier to remove the flan later. You can use ceramic ramekins or plastic molds.
2. Then we make the caramel. In a small saucepan, add 200 gm (1 cup) sugar and 2 tablespoon water. Bring to a boil over medium heat. DO NOT STIR. Only swirl the pan once in a while to melt the sugar. When it is melted, lower the heat and watch the caramelization process closely. The color gradually changes to amber. TURN OFF HEAT and add 2 tablespoon lime juice.
3. Quickly pour into the ramekins to coat the bottom of each one with a thin layer of the caramel. It's extremely hot and the caramel hardens very fast, so handle quickly with care please.!!!
4. To make the custard mixture : crack the eggs in a large bowl. You need 3 eggs and 2 yolks. Egg whites make flan firmer and bouncier; egg yolks make it richer and softer. So this ratio gives a nicely soft and rich flan. If you want your flan to be more on the firm side, you can use 5 whole eggs. Mix gently with a balloon whisk or a fork, making sure it always touch the bottom of the bowl. This is to prevent creating bubbles.
5. Then add the sweetened condensed milk, coconut cream and milk. You can also use coconut milk to replace coconut cream if not available. If you prefer making normal flan instead, use heavy cream to replace coconut cream.
6. Next, add vanilla extract and stir well till homogenous. Then pour to a pourable jug through a sieve to get a smooth mixture. Pour into the prepared ramekins or plastic molds. Cover with lids or pieces of aluminium foil.
7. Fill the base of your steamer with 2 cups of water. Arrange the custard molds in the steamer compartment. Steam on high for 5 minutes and then turn the heat to low and steam for another 10-15 minutes depending on the size and material of the molds. Make sure to check to avoid over cooking the flan. Overcooked flans has bubble dots around the surface which is still fine to eat but they are not perfect for presentation.
8. When you insert a toothpick into the center and it comes out clean, it's done. Chill at least 4 hours or overnight.
9. To unmould : run a knife along the edges and place the ramekin upside down onto a plate to let the flan drop out.
10. Serve and Enjoy. !!!!
