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Homemade Wonton Soup
Quick & Easy Flan
| By : |
This Filipino-Style flan uses both evaporated and sweetened condensed milks. I’ve seen recipes that use up to 8 egg yolks, but I prefer moderation—I’ve only used 4 egg yolks and 2 whole eggs!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 6.5 hours |
| Servings |
8 servings
|
Ingredients
- vegetable oil for greasing
- 4 large egg yolks at room temperature
- 2 whole eggs at room temperature
- 1 can sweetened condensed milk 13½-ounce/400-ml
- 1 can evaporated milk 12-ounce/350-ml
- 1 teaspoon vanilla extract
- Pinch fine sea salt
- 1/2 cup granulated sugar 200 g
- 1/2 teaspoon lemon juice or white vinegar
SPECIAL EQUIPMENT
- Steamer rack
- 7-to 8-inch round cake pan 17.5- to 20-cm, I use a 7-inch metal cake tin
- Steamer rack
Ingredients
SPECIAL EQUIPMENT
|
Instructions
- Grease a round cake pan with vegetable oil. Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside.
- Blitz the egg yolks, whole eggs, condensed milk, evaporated milk, vanilla and salt in a blender at low speed until very smooth. Or whisk in a mixing bowl. Set aside until needed.
- Cook the sugar, lemon juice and 2 tablespoons water in a small saucepan on the stovetop over medium-low heat, stirring occasionally with a silicone spatula. Once the sugar begins to dissolve, about 5 minutes, stir constantly until it turns into a clear syrup. Stop stirring and raise the heat to medium. Swirl the saucepan every few minutes, until the caramel is dark golden brown, 8 to 10 minutes. Very carefully pour the caramel into the prepared cake pan. Wearing heatproof mitts, quickly tilt the pan to evenly coat the bottom and up the sides a bit. Place on the steamer rack in the pot.
- Skim any foam off the surface of the custard and pour through a fine-mesh sieve into the caramel-lined cake pan. Cover tightly with foil.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to LOW PRESSURE for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (7 to 10 minutes), the cook cycle will start.
- When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
- Wearing heatproof mitts, remove the flan and set it on a hot pad. The center of the flan will still be a little jiggly.
- Let it cool for 30 minutes. Refrigerate for at least 6 hours before unmolding and serving.
- To unmold, run a butter knife along the edges of the cake pan. Place a plate over the pan and flip it over quickly. Place the plate on a flat surface and let the flan loosen itself from the pan.
- Cut into 8 wedges and serve with whipped cream and/or fresh fruit.
Recipe Notes
NOTES: You can also serve the flan in small ramekins. Cook at LOW PRESSURE for 8 minutes before allowing the pressure to release naturally.
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How long would the cook time be for individual-sized flans like the ones depicted in the picture? Thanks!