Preparation
20 minutes
Cooking
35 minutes
Difficulty
Easy
Fresh milk whipping cream flan is soft and smooth with a moderately sweet and rich flavor, making it extremely easy to eat and very nutritious. The recipe for this cake is super simple, let’s join TasteVN into the kitchen to check out the recipe!
Ingredients for Fresh Milk Whipping Cream Flan Serves 8 people
Chicken eggs 30 pieces Sugar 100 gr Whipping cream 500 ml (fresh cream) Lemon 1/2 piece Fresh milk 1 liter (with or without sugar is fine) Water 50 ml
How to choose fresh ingredients
How to choose fresh chicken eggs
- Eggshell: Fresh eggs will have a thin white powdery layer on the outside, and feel rough or heavy to the touch. If the eggshell is smooth, shiny, or has cracks, it means the eggs have been stored for a long time and are not fresh.
- Shine a light: You can check chicken eggs by using a light bulb or rolling up a piece of newspaper and shining it under sunlight. If you see the air cell of the egg is still small, the yolk is round and not moving, and the white is clear with a light orange or pinkish color, then the egg is fresh.
- Shake gently: Hold the egg up to your ear and shake it gently; if you hear a sound, it means the egg is old and has been stored for a long time. If you don’t hear anything but feel the egg moving strongly, it means the egg is spoiled, or the hen is still incubating,…
- If possible, you should use a 10% salt solution to drop the egg into. If the egg sinks to the bottom of the water, it is freshly laid on the same day. If the egg floats on the surface, it has been stored for more than 5 days.
What is whipping cream?
- Whipping cream is a type of fresh cream (food made from fresh milk) made from unseparated cow’s milk, with a fat content of 30% – 36% and completely free of sugar.
- You can buy whipping cream at specialty baking supply stores or supermarkets. When purchasing, pay attention to the expiration date, ensure the packaging is intact, and it must be kept refrigerated to ensure quality.
- Additionally, you can also make whipping cream at home using a simple recipe shared by TasteVN.
Tools Required
Steaming pot, refrigerator, bowl, pot, strainer, container, plastic wrap.
How to Make Fresh Milk Whipping Cream Flan
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Whisk Eggs and Make Caramel
Put 30 chicken eggs into a bowl and whisk until the yolks and whites are combined, then pour the eggs through a strainer to filter for smoothness.
Place a pot on the stove, add 100g of sugar and 50ml of water, then heat the mixture over medium heat until the sugar dissolves.
When the sugar starts to turn a brown color, add the juice of 1/2 lemon and then turn off the heat.
Finally, evenly coat a thin layer of this caramel into the container and let it harden.
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Making flan
Place a new pot on the stove, add 1 liter of fresh milk, 500ml of whipping cream, and heat over medium heat until the mixture is gently boiling, then turn off the heat.
Next, gradually pour the milk mixture into the bowl of eggs, stirring continuously to blend the mixture. After that, strain the mixture through a sieve a second time to remove any residue, making this mixture smooth and thick.
Tip:- Do not heat the milk and whipping cream mixture for too long, as it will cause the milk to spoil and lose its nutritional value.
- It is advisable to pour the milk mixture slowly into the bowl of eggs, as pouring a large amount of hot milk suddenly can easily cook the eggs, causing curdling.
Place a pot of water on the stove, and while waiting for the water to boil, pour the whisked egg and milk mixture into each jar and cover the top tightly with plastic wrap.
Arrange the jars in a steamer, then place the steamer over a pot of boiling water, cover tightly, and steam for 20 minutes over medium heat.
After steaming, use a toothpick to poke holes in the plastic wrap to allow steam to escape, let cool, and place the flan in the refrigerator.
Tip: To check if the flan is cooked, you can use a toothpick to poke the flan and pull it out. If the toothpick comes out clean, it means the flan is done; if there is still some thick mixture sticking to it, the flan is not cooked yet. -
Final Product
The fresh milk flan with whipping cream, once completed, is smooth, wobbly, and has a rich and fragrant taste of milk and eggs, with a sweet and slightly bitter caramel flavor. Just a taste will make you fall in love!
Tips to prevent flan cake from being porous
- You should only stir the mixture in a certain direction and strain it before steaming.
- When beating the egg and milk mixture, you should not beat too vigorously to avoid creating air bubbles. Additionally, when pouring the flan mixture into the mold, you should pour gently to avoid creating bubbles on the surface that will make the finished product less attractive.
- You should not steam the cake at too high a temperature, as this will cause the egg and milk mixture to boil and become porous.
- If steaming the cake with a steamer, use a towel that can absorb water well, cover the pot’s mouth, and then put the lid on. Every 15 minutes, open the lid once and wipe off the steam.
- If steaming the cake with an oven, you should preheat the oven for 15 minutes at a temperature of 150 – 160 degrees Celsius. Place a towel in the baking tray before placing the flan mold in the tray. Then pour boiling water to cover about half of the mold before baking.
Tips for storing flan cake
- Flan can be used for 7 – 10 days, so place the cake in a covered container and store it in the refrigerator. Avoid temperatures that are too low, as this will cause the cake to dry out and become crumbly.
- Do not store it near raw foods with a fishy smell like meat or fish, as the cake can easily absorb odors and spoil quickly.
- Do not store the cake at room temperature, as it can spoil very easily.
With a simple recipe, quickly shared by TasteVN, hope you can make this smooth, creamy, and fragrant whipping cream flan! Wishing you success!
*Source of the recipe and images from Facebook: Đăng Phạm
