Steam Oven Recipe: Vietnamese Caramel Flan

 

Bánh Flan (Vietnamese Caramel Flan)

Bánh Flan, the Vietnamese take on a classic crème caramel, is a remarkably silky and rich dessert that has found a special place in Vietnamese cuisine, often served in cafes and homes alike. Unlike some heavier custards, Vietnamese flan is typically lighter, incredibly smooth, and melts in your mouth, leaving a delicate sweetness balanced by the slight bitterness of the golden caramel. It's a dessert that perfectly embodies simplicity and elegance.

Ingredients

• Caramel:
• 1/2 cup granulated sugar
• 2 tablespoons water
• Custard:
• 4 large eggs
• 2 egg yolks
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) sweetened condensed milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Equipment

• Steam oven
• Ramekins or small heatproof bowls (about 4-6 oz capacity each)
• Small saucepan for caramel
• Medium bowl
• Fine-mesh sieve
• Whisk
• Aluminium foil (optional, for covering ramekins)

Instructions

1. Prepare the Caramel:
• In a small saucepan, combine the granulated sugar and water. Place over medium heat without stirring.
• Allow the sugar to melt and cook undisturbed until it turns into a beautiful amber colour. Watch carefully as it can burn quickly.
• Immediately remove from heat and carefully pour the hot caramel into the bottom of your ramekins, swirling each ramekin to coat the bottom evenly. Set aside to cool and harden.
2. Preheat Steam Oven:
• Fill the steam oven's water tank and preheat it to 90°C (195°F) on the steam function.
3. Make the Custard:
• In a medium bowl, gently whisk together the whole eggs, egg yolks, vanilla extract, and a pinch of salt. Be careful not to incorporate too much air, as this can lead to bubbles in your flan.
• In a separate small saucepan, gently warm the whole milk and sweetened condensed milk over low heat until just warm to the touch (do not boil).
• Slowly pour the warm milk mixture into the egg mixture, whisking continuously until well combined.
• Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup. This step is crucial for achieving a super smooth, lump-free flan. Skim off any foam from the surface.
4. Fill and Steam:
• Carefully pour the strained custard mixture over the hardened caramel in each ramekin.
• You can optionally cover each ramekin loosely with aluminium foil to prevent condensation from dripping onto the flan's surface, though this is less critical in a steam oven.
• Place the ramekins directly into the steam oven. Steam for 25-35 minutes, or until the edges are set but the centre still has a slight jiggle when gently shaken. The cooking time will depend on the size of your ramekins.
5. Cool and Chill:
• Once cooked, carefully remove the ramekins from the steam oven.
• Let them cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
6. Unmoulding and Serving:
• To unmould, run a thin knife around the edge of each ramekin to loosen the flan.
• Place a serving plate upside down over the ramekin, then quickly and confidently flip both over. The flan should slide out, with the glorious caramel sauce cascading over it.
• Serve chilled.

Tips for Success

• Gentle Whisking: When preparing the custard, whisk gently to minimise air bubbles. Too many bubbles can result in a less smooth texture.
• Straining: Do not skip the straining step! It removes any bits of cooked egg or undissolved sugar, ensuring a perfectly smooth custard.
• Don't Overcook: Overcooking can lead to a rubbery texture or bubbles. The flan is done when the edges are set, but the centre still has a slight jiggle. It will continue to set as it chills.
• Chill Thoroughly: Chilling for several hours or overnight is essential for the flan to firm up properly and for the flavours to meld beautifully.
• Steam Oven Advantage: A steam oven provides a consistent, gentle heat that is ideal for custards, preventing them from drying out or developing cracks, and yielding an incredibly smooth texture without the need for a water bath.

Recipe Taste Profile

Vietnamese Bánh Flan is a triumph of textures and flavours. The first thing you'll notice is its incredibly smooth and delicate texture, a testament to proper steaming and straining. It's light yet creamy, melting effortlessly on the tongue. The sweetness is perfectly balanced—not cloying, but wonderfully satisfying. The natural richness of the whole milk and condensed milk forms the base, while a hint of vanilla adds warmth. The star, however, is the caramel. It's deep, slightly bitter, and beautifully amber, providing a counterpoint to the sweet custard, cutting through the richness and leaving a lingering, sophisticated aftertaste. It's a refreshing and elegant dessert that truly cleanses the palate.