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I grew up on flan. I remember my mom behind the counter at the restaurant making it. It was tedious work, but MAN was it delicious! To this day, she still has requests from special customers who want it.
I will share MY version of it. It isn’t as tedious, BUT it’s still very flavorful and has the same texture. My cheat method involves an instant pot. I have to admit, it was intimidating at first because I have read MULTIPLE articles on it exploding, BUT it has turned out to be THE BESTEST friend for a busy mom.
Without further ado, lets get “jiggly” with it. JK! Don’t unfollow me, ha!
Vietnamese Flan
Equipment
- Instant Pot
Ingredients
- 1 1/4 cup Whole Milk
- 1/2 cup Heavy Cream
- 3/4 cup Sweetened Condensed Milk
- 3 Large Eggs
- 1 tbsp Vanilla Extract
- 1/2 – 1 cup Sugar
- 1/2 cup Strained Cafe du Monde Coffee
- 4 cup Pyrex Bowl
Instructions
- Pour coffee and sugar into a sauce pan on medium heat. Heat until sugar dissolved. You want a runny, syrup consistency. You can add more sugar if desired.
- Immediately pour 1/2 of the mixture into a 4-cup Pyrex bowl and set aside to cool down. Save the other half for later 😉
- In a large bowl, combine eggs and condensed milk. Use a whisk and gently mix until eggs are incorporated. Be carful not to over mix or incorporate too much air as this will cause bubbles in the flan.
- Add 1 Tbsp of vanilla extract ,1 1/4 cup milk, and 1/2 heavy cream – Stir until the mixed is well combined
- Strain the flan mixture through a fine mesh strainer / sieve and discard the bits of egg whites. DO NOT skip this step, it will cause your flan to be lumpy and not smooth.
- Pour the strained mixture into the Pyrex bowl with your coffee in it. Wrap it with one layer of foil on top (like a lid)
- Pour 1 1/2 cups of water into the instant pot, place the trivet inside the pot, and place the Pyrex bowl on top. Seal the instant pot lid and set it for STEAM (High Pressure) for 23 minutes. Once it is done, wait an additional 10 minutes (natural release), then switch the knob from sealing mode to venting mode and open the lid carefully.
- Carefully take the bowl out of pot and remove the foil. Let it cool down to room temperature for about 60-90 minutes.
- Then cover and refrigerate for at least 6 hours or overnight.
- Before serving, take a sharp knife and run it along the edges of the bowl to loosen the flan. Place serving plate on top and then flip the bowl over onto plate. Shake it if need to be to loosen the flan.
- Cut a slice and pour some of that yummy coffee syrup over it
Notes
