Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw eggs to prevent bacterial contamination.
Use a wide-spaced strainer to separate 10 large eggs yolks from the whites into bowls.
Watch out
Ensure no egg white residue mixes into the yolks, otherwise the texture will be affected.
Beat the 10 large eggs yolks in a large bowl. Mix in 396g condensed milk, 354ml evaporated milk, and 1 tsp vanilla extract until smooth.
Watch out
Whisk thoroughly so that the milk and egg yolks combine completely without lumps.
Pour the custard mixture through a fine mesh strainer into another bowl, resulting in a silky smooth batter free of lumps.
Watch out
Pour slowly so that no lumps pass through the strainer.
Hot melted sugar causes severe burns; do not touch with bare hands.
In a small pan over medium heat, melt 0.5 cup granulated sugar, stirring continuously until it turns golden brown and syrup-like.
local_fire_departmentmedium heatWatch out
Do not leave unattended, otherwise the sugar will burn instantly and turn bitter.
Use oven mitts when handling hot metal molds containing boiling caramel.
Remove from heat and pour the hot syrup into aluminum flan molds, coating the sides and bottom evenly. Allow it to cool for at least 5 minutes until the syrup sets.
Watch out
Coat the mold quickly before the caramel hardens too fast.
Pour the egg-milk mixture into each caramel-coated mold and cover tightly with aluminum foil.
Watch out
Seal the foil tightly around the edges, otherwise water vapor will drip inside and ruin the custard texture.
Handle the hot steamer lid and steaming pots with protective gloves to prevent steam burns.
Place the covered molds into a steamer and steam for 30 minutes until set.
local_fire_departmentmedium heatWatch out
Check the water level in the steamer periodically, otherwise the pot will boil dry.
Remove the foil and allow the steamed flan to cool completely.
Watch out
Do not attempt to unmold while hot, otherwise the flan will break apart.
Run a knife along the edges of the mold. Place a serving plate on top and quickly invert the flan onto the plate.
Watch out
Invert quickly and steadily, otherwise the caramel will spill unevenly or the flan will crack.
