Ingredient:
- Chicken eggs: 5 eggs
- Sand sugar: 100gr
- Vanilla extract: 1 teaspoon
- Fresh milk: 500ml
- Lemon juice: fruit
- Water: 100ml
Step 1: Make caramel
- Add 50g of sugar to 100ml of filtered water and cook on medium heat, without stirring while it is boiling (if the sugar is uneven, just shake the pot slightly).
- When the sugar is the color of cockroach wings, add lemon juice and turn off the heat
- Quickly coat a thin layer of caramel into the cake tins
Step 2: Make the flan
- Separate 5 egg yolks, beat well (do not whip)
- Add 50g of sugar to 500ml of fresh milk, stir gently in one direction and heat until hot (do not boil).
- Pour the milk-sugar mixture that has just been boiled into the beaten egg yolks, stirring while pouring so that there are no lumps.
- Add 1 teaspoon of vanilla extract and stir until dissolved
- Strain the above mixture through a sieve 1-2 times to remove air bubbles so that the steamed cakes are smooth and not mushy
- Pour the entire milk and egg mixture into the caramel molds. Do not overfill the mold because you need to leave room for the cake to rise.
Step 3: Select function Steam – Bake combination mode
- Arrange the cake molds and baking trays and put them in the steam fryer
- Select the COMBI mode so that the flan is cooked in the form of both baking and steaming. Adjust 150 degrees Celsius for 40 minutes to steam and bake the flan to complete.
