#vietnameseflan

for starters, i do not know the difference between vietnamese flan and regular flan. i just know it is a byproduct of french colonialism (when history meets food). anyways, banh flan is something i grew up eating and would order it at the vietnamese restaurant for dessert every week. but now, we can make it ourselves :) makes 4-6 personal sized flans. 

ingredients:

6 eggs, whisked

1/3 cup of condensed milk (you can add more if you like it super sweet)

1/2 cup of brewed cafe du monde coffee 

2 &1/2 cups of boiling hot water 

ramekins or cute little jars for the flan

1 cup of white granulated sugar

a strainer

recipe:

in a small sauce pan, caramelize the sugar under low heat. (just let the sugar sit and melt, stirring with a heat resistant spatula)

while the sugar is caramelizing: in a mixing bowl, mix the condensed milk, brewed coffee, and hot water together until dissolved

in a separate bowl, whisk six eggs together

once eggs are whisked thoroughly, strain the eggs into the condensed milk/water/coffee mixture. 

stir well.

once the sugar is caramelized, divide the caramel into your ramekins or whatever vessel you plan on using. work quickly, because as soon as it cools it becomes stick and eventually, hard!

pour your flan mixture into each ramekin

steam in a large pot on medium-low heat for 15-20 minutes. it might take longer depending on the size of your ramekins/how much flan is in there

you’ll know when the flan is fully cooked when they firm up and don’t jiggle

remove from steam, cover, and refrigerate overnight or until cold.