It isn't just another egg dessert
It’s finally Spring in Canada now, and Spring means I have to have my favourite flans in the fridge. It’s one of the first desserts that got me into the world of heavenly sweetness. Flan originally came from Rome; however, it was introduced to the Vietnamese by the French during the colonial rule. This explains why I’ve growing up eating flans as a spring snack.
In Viet Nam, you can easily find venders or stalls that sell flans in the farmer markets. With that being said, finding for a great vender that offers great flans is challenging. Different venders has their own versions of flan. By adjusting the amount of eggs, changing the amount of sugar, or adding additional ingredients such as vanilla extract, you can turn an original recipe into your signature dish.
My favourite flans must have a firm, smooth and creamy texture. This really depends on the techniques you use when you combine the ingredients. You have to be gentle when you mix the mixture; however, you have to whisk it hard enough so the ingredients can fully incorporated. The temperature of the mixture while you’re stirring also has its fair share when it comes to the perfect texture. Under heated will make the mixture under cook and hard to come together. Overheated will create bubbles which are the worst enemies of a great flan. Flans don’t like bubbles, and neither bubbles like flans.
I also prefer my baby-butt-smooth flans a little bit sweeter than usual, because I always serve it with dark coffee. The sweet and creaminess of the flan combine with the rich and bitter taste of the caramel and dark coffee give a unique flavour that you can’t find in any dessert.