Soy Sauce Caramel Big Flan
Translated from Japanese, the language of the original page.
This recipe first appeared on キッコーマン ホームページ, in Japanese. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by MoInd on SeeMeCook
A large stovetop steamed flan made with milk and eggs. Soy sauce caramel and soy sauce added to the custard balance the sweetness of the sugar, creating a fragrant, deeply flavored dessert.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, eggs, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
プリン液
- 400 g
- 200 g
- 5 g
- 1 g
しょうゆカラメル
- 35 g
- 25 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 755 g before cooking, which is about 125 g per serving.
Steps
Place the sugar and 1 tbsp of the water for the caramel in a small saucepan and heat over medium heat. Melt the sugar while gently swirling the saucepan.
Boil the sugar syrup for about 4 minutes. Once it turns brown, remove it from the heat.
Add the remaining water and the nama shoyu for the caramel one at a time, swirling the saucepan quickly after each addition to combine. Pour the caramel into a heatproof container.
Place the milk and the sugar for the custard in a heatproof bowl and cover loosely with plastic wrap. Microwave at 600W for 2 minutes.
Remove from the microwave and mix well until the sugar has dissolved.
Crack the eggs into a separate bowl and mix well without incorporating air.
Add the nama shoyu for the custard, vanilla extract, and warmed milk mixture to the eggs, and mix to make the custard.
Strain the custard through a sieve into the heatproof container holding the caramel. A container about 5–6 cm high with a capacity of approximately 700 ml that fits comfortably in a 26 cm frying pan is ideal.
Place a kitchen towel in the frying pan, then set the heatproof container holding the flan on top. Cover the container with aluminum foil so that water does not get into the egg mixture.
Pour hot water into the frying pan until it reaches approximately one-third of the height of the heatproof container.
Cover the frying pan and heat over medium heat. Once the water comes to a boil, reduce the heat to low and steam for about 15 minutes.
Turn off the heat and let it steam in the residual heat for about 10 minutes with the lid on.
Remove the container and, once it has cooled slightly, chill it in the refrigerator.
Notes
A heatproof container that fits easily in a 26 cm frying pan, about 5–6 cm high and with a capacity of approximately 700 ml, is recommended. The article uses a container measuring 16 cm long × 12 cm wide × 5 cm high. After cooking, let it cool slightly before chilling it in the refrigerator.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 159
- Protein
- 6 g
- Carbs
- 21 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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