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Preparation
20 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Easy
Ingredients for Yogurt Flan For 2 people
Chicken eggs 3 eggs Condensed milk 120 gr Unsweetened fresh milk 200 ml Unsweetened yogurt 80 gr Sugar 80 gr Vanilla 5 gr Water 10 ml
How to Choose Fresh Chicken Eggs
- Chicken eggs are the main ingredient that creates the deliciousness and richness of this cake. Therefore, you must choose fresh eggs.
- Shell: Choose eggs with a thin white powdery layer on the outside, which feel rough or heavy when touched as these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it indicates the eggs have been stored for a long time, and they are not fresh.
- Light Test: When holding the egg under a light, if you see a small air cell, a round yolk that does not move, and a clear white with orange-red or light pink color, then it is a fresh egg. Conversely, old eggs will have a red color with many moving striations and a large air cell.
- Shake Gently: Hold the egg to your ear and shake gently; if you hear a sound, it is an old egg, stored for a long time. If you don’t hear anything but feel strong movement, it is a bad egg, possibly from a hen that is still brooding,…
Tools needed
How to make Yogurt Flan
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Making the caramel layer
Put a pot on the stove, add 80g of sugar, 10ml of water, and cook over low heat until the sugar melts and turns a brownish color like a cockroach, then remove the pot from the heat.
Next, pour this caramel mixture into the mold and let it cool to set.
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Making the yogurt flan mixture
Add 1 chicken egg, 2 egg yolks, and 5g of vanilla into the bowl, and use a whisk to mix well until the eggs dissolve.
Put a pot on the stove, add 200ml of unsweetened fresh milk, 120g of condensed milk, and 80g of unsweetened yogurt. Use a whisk to mix well over low heat until the mixture is combined, steaming hot (about 60 – 70 degrees Celsius) then turn off the heat.
Next, gradually pour the milk mixture into the egg bowl, stirring continuously to combine the mixtures.
Tip: To prevent the eggs from cooking and causing the mixture to curdle, you should gradually add the warm milk to the eggs, and not add it all at once.
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Pour into mold and bake
Preheat the oven to 180 degrees Celsius, with both top and bottom heat and convection mode for 15 minutes.
Strain the flan mixture through a sieve 3 to 4 times for a smooth texture, then pour into the mold that has been coated with caramel beforehand. Next, use a sharp stick to poke and break the air bubbles on the surface.
Prepare a baking tray lined with a cloth in the middle, then place the cake mold on the cloth, pouring hot water until it just covers the towel.
Then, place the baking tray in the middle rack of the oven, baking the cake at 160 degrees Celsius for 70 minutes. When the cake is baked through, take it out to cool slightly, then place it in the refrigerator for about 1 to 2 hours.
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Final Product
When eating, you just need to flip the cake upside down onto a plate, cut it into small pieces, then add a bit of coffee, coconut milk, and shaved ice to enjoy.
The yogurt flan is super smooth and soft, with a sweet fatty taste from the egg and milk, along with a slight tang from the yogurt, guaranteed to make you fall in love!
Tips to prevent flan from being pockmarked
- You should only stir the mixture in a specific direction and strain it before baking to make the mixture smooth.
- Do not bake the cake at too high a temperature, as this will cause the egg and milk mixture to boil and become pockmarked.
The yogurt flan dish is unique, not only for kids but also adults will love the rich, sweet, and slightly sour taste. Sister Trinh tried to make it following the instructions from the cooking site and immediately got herself a plate of smooth, rich flan that is not pockmarked and extremely delicious.
Yogurt flan is soft and smooth, delicious, providing you with a completely different taste experience compared to traditional flan dishes. Let’s make it together with TasteVN and enjoy!
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