Korean · Dessert
Korean Steamed Egg Custard Flan
A Korean-style steamed egg custard flan, known as gyeran jjim's sweet cousin in home kitchens, where whole eggs and milk are gently steamed over a hardened sugar caramel until silken and barely set. The custard is inverted to release a pool of amber caramel sauce, delivering a delicate, lightly sweet dessert with a glassy, trembling texture achieved through slow, gentle steam heat rather than oven baking.
$1
15 minsPrep
14 minsCook
169 minsTotal
MediumLevel
Nutrition per serving
210Calories
7.7gProtein
6.2gFat
30.2gCarbs
30.1gSugar
0gFiber
285mgSodium
191mgChol
2.3gSat Fat
133mgPotassium
76mgCalcium
0.9mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Pilsner Lager
local
Yujacha (Citrus Tea)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Make the caramel
in a small pan, melt 30g of the sugar with the water over medium heat without stirring, swirling the pan occasionally until it turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the bottom, then set aside to harden.
3
In a bowl, whisk the eggs gently with the remaining 25g sugar until just combined, avoiding excess bubbles.
4
Warm the milk until just steaming (not boiling), then slowly whisk it into the egg mixture along with the vanilla extract and salt.
5
Strain the custard through a sieve into the two caramel-lined ramekins to remove any egg strands.
6
Cover each ramekin tightly with foil and place in a steamer over gently simmering water.
7
Steam on medium-low heat for 12-14 minutes, until the custard is just set with a slight wobble in the centre.
8
Remove ramekins and let cool to room temperature, about 20 minutes, then chill in the fridge for at least 2 hours.
9
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Egg, beaten,
- 90g90g Whole Milk,
- 55g55g Sugar White, divided, half for caramel,
- 20g20g Water, for caramel,
- 3g3g Vanilla Extract,
- 1g1g Salt,
