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How to make fresh milk flan cake

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"Flan cake has a fatty taste of eggs and aroma of milk, when eaten soft and melted in the mouth easily conquered anyone's taste, from children to adults."

Serves 4 | Prep Time 30mins | Cook Time 1-2 hours

Why I Love This Recipe

The fresh milk flan is super smooth and without pitting, each scoop is soft, creamy and mixed with sweet, delicious caramel.

You can serve it with crushed ice cubes and a little coffee will make it even more delicious!

Ingredients You'll Need

Chicken eggs 4
Egg yolk 6 pcs
Fresh milk without sugar 500 ml
Sugar 170 gr
Lemon juice 1 tbsp
Water 170 ml


step 1: Heat the caramel
First, put in a pot of 120gr sugar, 100ml of water and then boil (without stirring) on the stove with the lowest heat.

When the sugar water is slightly yellow, add 1 tablespoon of lemon juice. Continue cooking until the sugar turns brown, then turn off the heat.

Next, put in a 70ml pot of filtered water, shake the pot and shake to mix well.

Finally, pour 1 tablespoon of caramel just made into each semi-flan and keep in the refrigerator to freeze.

step2: Stir the custard mixture
Put in a bowl of 6 egg yolks, 4 eggs (both yolks and whites), 50g of sugar and stir gently in one direction and avoid creating bubbles.

Next, you boil 500ml of fresh unsweetened milk until the surface is hot (not boiled). Then slowly pour the milk into the egg bowl, stirring while stirring.

Finally, filter the custard mixture through the sieve to remove residue and make it smoother.

step 3: Mold the cake
Slowly pour the custard mixture into the caramel cake mold, make sure to tilt the mold and pour it gently so as not to create bubbles, otherwise the cake will be pockmarked after steaming.

Next, cover the cake mold tightly.

Step 4: Steam the cake
Next, put the cake in the pot, put the bamboo in a pot of boiling water. Cover the pot and steam the cake over medium low heat for 20 minutes.

Pairs Well With

coffee or tea milk

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