Indulge in the delightful decadence of a fluffy steamed flan cake, a dessert that effortlessly blends the creamy richness of flan with the light texture of a cake. This recipe delivers a perfectly moist and tender cake with a subtly sweet custard center, a delightful contrast of textures and flavors that will impress your family and guests alike. Forget complicated techniques and lengthy baking times; this recipe is surprisingly simple, requiring minimal ingredients and equipment, making it ideal for both novice and experienced bakers.
The secret to achieving this incredibly smooth and airy texture lies in the gentle steaming process, which prevents over-baking and ensures a flawlessly moist interior. Ready to create this culinary masterpiece? Let's dive into the simple, step-by-step instructions to guide you through the process of making your own irresistible steamed flan cake.
Tools Needed
- Steamer
- Whisk
- Saucepan
- Molds (110ml)
- Bowl
Ingredients
- Eggs: 12
- Lemon Leaf: 1
- Vanilla Extract: 2 tubes
- Sugar: 200g
- Condensed Milk: 380g
- Whipping Cream: 200ml
- Unsweetened Fresh Milk: 800ml
- Water: 100ml + 10ml
- Lemon Juice: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare Caramel and Molds
- Combine sugar and 100ml of water in a saucepan. Cook without stirring until the sugar dissolves. Add a slice of lemon and 1 teaspoon of lemon juice to prevent bitterness.
- Add 10ml of water to the caramel to make it easier to pour. Pour the caramel into molds.
Step 2. Make and Combine the Batter
- Whisk 8 eggs with 2 tubes of vanilla extract until the yolks are dissolved.
- Combine 800ml of fresh milk, 200ml whipping cream, and 380g of condensed milk in a saucepan. Heat gently until the condensed milk dissolves (do not boil).
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent cooking the eggs.
- Sift the combined mixture several times to ensure a smooth batter and remove any unmixed egg whites.
Step 3. Steam and Cool
- Pour the batter into the caramel-lined molds, leaving some space at the top.
- Place the molds in a steamer, cover with a blanket to retain steam. Steam over low heat for 50-60 minutes.
- Remove the cakes from the steamer and let them cool completely. Refrigerate for at least 4 hours or overnight.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't stir the sugar while making caramel to avoid crystallization.
- Lemon juice helps prevent bitter caramel and ensures even cooking.
- Don't boil the milk mixture, as it will cause the milk to separate and lose its flavor.
- Add the milk mixture to the egg mixture gradually to prevent the eggs from cooking.
- Sift the batter multiple times for a smoother texture.
- Steam the cakes on low heat to prevent them from cracking.
- Refrigerating the cakes makes them firmer and easier to unmold.
Nutrition
- N/A
FAQs
1. Can I use a different type of milk?
Yes! Whole milk is traditional, but you can experiment with 2% or even plant-based milks like almond or soy. The texture might vary slightly.
2. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs), it's ready. Don't oversteam!
3. Can I make this cake ahead of time?
Yes! The cake is best served fresh, but it can be stored in the refrigerator for up to 3 days. Cover it to prevent it from drying out.
This fluffy steamed flan cake is the perfect ending to any meal, offering a delightful balance of textures and flavors that will leave you wanting more. Enjoy the simplicity of this recipe and the satisfaction of creating a truly impressive dessert. Share this recipe with your loved ones and experience the joy of baking together!