With this special recipe, not only do you quickly finish the flan in 30 minutes, but the cake is also more delicious and fluffy than usual.
Material:
4 large chicken eggs (take only 4 yolks and 2 whites)
200ml Fresh milk
200ml whipping cream
50ml condensed milk
70gr granulated sugar
1 lemon slices
Coffee to drizzle on the top of the cake when finished.
Let do it:
Step 1:
Stir the sugar with a sufficient amount of water, turn on the smallest heat for the sugar to slowly drain. After the sugar turns yellow, squeeze 1 little lemon in. The sugar turns brown cockroach wings, turn off the burner, pour this caramel into each porcelain mold, forming 1 thin layer at the bottom of the mold.
Step 2:
Heat fresh milk, whipping and condensed milk to a warm level (about 60oC), pour slowly into the prepared amount of eggs, stir, lightly, so that the eggs completely dissolve in the milk, limiting foam to pitting the cake surface. The use of warm milk to beat the eggs will help the cake to be smooth, without the smell of eggs.
Strain this mixture through a sieve 1 more time to remove any excess residue or unthawed eggs. Add a few drops of vanilla to make the cake more delicious. Pour the mixture into molds and prepare to steam.
Step 3:
Put the molds that have poured the custard mixture into the steamer tray of the rice cooker, use 1 layer of towel to cover the molds mistakenly to avoid water falling into the mold causing pitting of the cake surface.
Select Steam mode (steam) for 20 minutes (depending on mold size)
Step 4:
Turn the cake out of the mold and put it in the refrigerator for about 30 minutes – 1 hour and you have a delicious, cool flan right away.
