I’m a big believer that a meal is not complete unless it ends with something sweet. That something sweet doesn’t have to be fancy or decadent. It doesn’t have to include the words molten, chocolate or cake. It can even come wrapped in a noisy, plastic wrapper. All I care about is speed – how quickly it arrives after the meal, and satisfaction – how deeply it works to end my craving.
During these hot months, I’m usually quite happy with standby ice creams, sorbets and other icy concoctions. Most nights, fresh sliced mangoes, cherries or strawberries even do the trick. However, this past weekend, I wanted more. I needed more. I was craving something just a little different, a little special – that I could whip up without the use of my oven in 90 degree heat and more importantly, with minimal effort. It’s summer, ya know, and there’s much time to be wasted beachcombing for sea glass, taking long, lazy mid-afternoon strolls, or simply sitting by the dock of the bay.
I see gorgeous fresh eggs in the refrigerator and after a quick phone call to Mom (Thanks, Mom!), I’m on my way. Unlike a typical flan, this one requires no water bath, no baking, less eggs and less sugar. It’s a healthier, lighter, speedier version of the decadent dessert we all know and love. Just pull out your handy dandy steamer and in 15 minutes flat, the flan cooks to perfection. After an overnight slumber in the fridge, you’re left with a smooth, silky, cooling treat, blanketed by a thin layer of velvety caramel. Plus, it’s easy on the eyes and leaves more free time to be wasted this summer.
Chinese Steamed Flan
Kiss My Spatula’s version of her Mom’s recipe, yields 6 3-1/2 inch ramekins
Refrigerating overnight is best. This allows for the caramel to set and for easy removal once inverted. Feel free to top with your favorite berries or leave them out completely. Mom likes it best just with some crushed ice on top.
Music Pairing: Sittin’ on the Dock of the Bay, Otis Redding
Ingredients
caramel:
- 1/2 cup granulated sugar
flan:
- 2 cups whole milk
- 1/3 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla
- strawberries
Method
for caramel:
Spread sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. It will slowly turn from a yellow to a golden and finally to a brown caramel sauce.
When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. Watch carefully! (If you miss this point, the sugar will quickly turn too dark and you will have to start all over again). Immediately pour liquid caramel into 6 3-1/2 inch ramekins and swirl to cover bottom evenly. The caramel hardens rapidly, so work quickly. Set aside.
for flan:
Place 2 inches of water on the bottom portion of steamer. Cover and allow water to come to a boil. In the meantime, heat milk and sugar in a saucepan until just warmed and sugar has dissolved. Whisk eggs and vanilla in a large bowl until blended. Slowly pour warmed milk into the eggs, beating until well combined. Scoop off foam and discard. Ladle into prepared ramekins and place into steamer.
Turn down heat – this is very important – to medium and steam for 15 minutes. Remove and allow to cool. Once cool, cover and refrigerate overnight. When ready to serve, carefully run a knife around the inside each ramekin to loosen the flan. Place a plate on top of the flan and invert until flan pops out. Serve with sliced strawberries.
These are so delicate! They look so smooth and delicious – beautiful decoration, too!
cute little flans, I love the strawberry topping!
I love your site and your amazing pics.
That is why I left an award at my site for you…..
Thank you
Couldn’t agree more about something sweet after a meal. These look delicious and that tiny basket of eggs is adorable!
MMMMMM,…your flans with the strawberries on top look so georgous!
yummie indeed!
Yummy!
just discovered your wonderful blog! can’t wait to try some of your recipes!
welcome anita! glad to have you and hope you enjoy the ride! :)
Well, this surely is less messy than the bain marie method, I will try it!
hi miriam – the less dishes i see, the happier i am! it’s not as decadent and rich as a traditional flan, but in the summertime, the lower calories and fat make for a relative guilt-free dessert that’s creamy, smooth and just perfect.
Think these could be made in an electronic steamer rather than on the stovetop?
hi joe – i don’t have any experience with an electronic steamer, so i really don’t know. but, if you are able to adjust the level for the heat on your steamer to a medium setting, i don’t see why not?
I love your mini-flans!
I tried a similar recipe a while back with the steaming technique but couldn’t get mine to set at all?
I have a typical 2 pot steam setup but even after 30 mins and overnight refrigeration my flans were sadly wobbly and falling apart. Any tips?
hi minh – hmm, usually the problem is overcooking the flan since the steam works its magic so quickly, and thus why steaming on medium heat, instead of high, is so important. other than that, try only using your steamer with one basket, instead of stacked with two, since the steam will never reach the upper tier.
The recipe is great, and your presentation is lovely!!!
Light and tasty! This is so easy and makes a perfect desert for any style dinner. good one! bests, s
Your photos are beautiful. Flan is one of my favorite desserts.
Such a cute flan…and looks so yummie.
Another beautifully presented dish – I love it !!! May I ask what type of camera and lens you use?
i’m a nikon gal with a d70s, though it’s no longer in production and usually shoot with a macro.
Sweet after meal… that is what makes my meal! Your recipe looks delicious and once again, I don’t know how you do it, but your pictures are beautiful
Love this method! We listed you on our list of top 7 kreativ bloggers we know.
Ok I wrote you a hello above, but just wanted to say that I love your pineapple sorbet recipe (comments are closed there but I still had to post). I made it yesterday and it was delicious. A friend stopped who stopped by wouldn’t stop raving about it. My 5 year old: “You’re the best cooker in the whole world”. My 2 year old: “Mommy More Please”. Hahha, thanks so much for the great recipe. Looking forward to more!!
hi anita – i’m so happy to hear you loved the sorbet! though, it’s even better to hear your favorite fans loved the sorbet! :)
Stunning photos, as usual!
I just passed on the Kreativ Blogger award to you and your wonderful blog. Please see my site for details on the award.
Beautiful!
I love the simplicity of this dish, it sounds wonderful!
Almost too pretty to eat! Well, almost…. ;)
I can’t get over how amazing your pictures are all the time – this looks gorgeous. I love that it means less baking and less sugar too!
Hungry Jenny x
[…] one was taken to the table. Otherwise I would have taken the time to style it prettier Based on Kiss My Spatula’s mother’s recipe for Chinese Steamed Flan with only a smidgelet of tweaking because of ingredient […]