Flan

Are you craving for sweets? You decide to make flan, but you don't know to choose which recipes. Don't worry, I got you!

Making flan isn't that hard, in fact, super easy! The only thing I found challenging is how to make a SMOOTH flan. I have tried many different recipes and

unsurprisingly, I have failed so many many times until I found this video: https://youtu.be/xBCp5-bzfZQ.

I use porcelain ramekins. You can get them, basically, at any supermarket. I got mine at the Dollarama and very happy with their qualities.

Here are the ingredients:

1. 80g sugar

2. 330ml whole milk

3. 3 eggs

4. 1 tsp of vanilla extract

Note: ~5-6 ramekins can be filled with this much ingredients, so if you want to make more, just adjust the amounts. For example: for 12 ramekins (double the original amount), it will be (80x2)g sugar, (300x2)ml whole milk, (3x2) eggs, (1x2) tsp of vanilla extract.

Okey dokey, let's get started.

1. Preheat the oven to 302 F

2. Caramel: Get your favorite pan or pot and put 80g sugar in. Feel free to add more sugar if you want more caramel! Cook the sugar on a medium heat (about 4-5) until it's golden brown. Do not cook on a high heat, it'll burn the sugar thus will be no longer edible. Just patiently wait! Once the caramel is ready, pour it into the ramekins. Swirl the caramel around to make sure it's evenly spread around the base.

3. Eggs: Crack 3 eggs into a bowl. You don't have to separate the egg yolk and egg white. Use chopsticks (or a spoon) to gently stir the eggs. I don't use the whisk because it will make a lot of bubbles in the mixture (bubble is the reason why your flan isn't smooth)

4. Warming milk: remember, only WARMING! Do not boil the milk. Turn on the oven to medium heat and warm 300ml of milk.

5. Pour the warmed milk into the eggs mixture and again, gently mix them together. Your mixture should have a light yellow color, and that savory smell is probably disrupting from reading this (c'mon, we're almost done!)

6. Pour about 1 tsp of vanilla extract into the mixture

7. Straining: This part is extremely important!! Your mixture is currently slimy because of the egg white. Straining the mixture will it smooth and lump-free. Feel free to do another extra round of straining if you want to double-check the smoothness.

8. Gently pour the mixture into the ramekins. Now, this part isn't necessary, but you can use the toothpick to pop any bubbles (I do this all the time, simply because it's fun :))

9. Cover the ramekins with aluminum foil. This prevents your flan's surface from drying out in the oven.

10. Put the ramekins into the baking tray. Pour a little bit of hot water into the baking tray and place the tray into the oven.

11. Set the timer to 40 minutes.

And that's it! Yum, look at your flan. I bet you really want to take a bite right now, but hold on!! Put the flan in the fridge for a few hours. Trust me, it'll taste better!