Recipe - 레시피 - レシピ:
*** The caramel 캐러멜 カラメル:
60gr sugar 설탕 シュガー
20gr water 물 水

*** The custard 커스터드 カスタード:
2 medium egg (~105gr without shell) 계란 卵
2 medium egg yolk (~35gr) 계란 卵
350gr whole milk 우유 牛乳
140gr whipping cream 휘핑 크림 ホイップクリーム
60gr sugar 설탕 シュガー
Vanila extract 바닐라 추출물 バニラ抽出物

*** Notes/Tips:
🍀 Use a thick pan to make caramel to be easy to control the color of caramel
🍀 Don’t use non-stick pan to make caramel, the sugar will be crystallized.
🍀 High heat at the beginning then lowest heat when the sugar caramelize .
🍀 Don’t stir when making caramel.
🍀 Bake in the oven will be easier for beginner since the heat will be more stable than steaming.
🍀Use a thick mould will limit the pockmarks,the best mould is ramekins.
🍀Steaming method: don’t use too much water, start to steam when the water is at 80-90oC, open the lid every 15-20 minutes to check the cake and reduce the heat for 10 seconds. Keep the cake in the steamer for 5-10 minutes before taking out.

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Bánh Flan mềm mịn, thơm ngon, không bị rỗ
카라멜 크림
キャラメルクリーム
焦糖奶油
crema al caramello
ครีมคาราเมล
कारमेल क्रीम
كريم كراميل