I have a special place in my heart (and tummy!) for flan. It’s my ultimate favorite treat. When I was little, my aunts on my dad’s side would almost always prepare a feast when we go to Bataan in the Philippines and we always have a whole “llanera” of super rich, milky, eggy spanish style Leche Flan to take home.
Then when we first went to Japan to visit my mother’s side of the family, we were given “purin” and since we arrived at night, we took one bite and went to sleep. When I woke up, I checked the little plastic cups and tasted it once more. I liked it! It tasted like the familiar Leche Flan my aunts in the Philippines make. But it’s lighter, and softer. And I did eat all 4 little cups. When we pass by convenience stores/grocery stores, I would pick up a package of purin. They come in a package of 3 little cups. Even when I moved to the US, every time I go to the Japanese grocery stores I get a pack (or 5!) to take home and enjoy anytime I want.
This recipe is developed to be used in the medium sized bowl of the Itaki Jumbo. It will be too much for the small nesting metal bowl but if you want, you can definitely make it in the bigger bottom bowl of the Itaki Pro.
*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*
3o grams sugar
15 ml water
300 ml whole milk
2 large eggs
40 grams sugar
1/4 teaspoon vanilla extract
Place 30 grams sugar and water in the medium sized (second tier) bowl and place over low heat. Swirl constantly using a metal tong until it turns golden brown. Be careful as this could be burnt real fast. Set aside on a heat proof surface.
In small bowl, mix together milk, eggs, 40 grams sugar and vanilla. Beat well to incorporate eggs and dissolve sugar. Strain mixture over caramelized sugar in the Itaki bowl.
Cover with a piece of foil and set on the second tier of the Itaki Jumbo.
Pour 2 cups water in the Itaki base and cover. Push the button to start steaming and let it steam until it shuts down, about 40 minutes.
Carefully remove the bowl from the Itaki base and cool on a wire rack. Refrigerate until cold. Run a knife along the edges of the flan and invert onto a serving plate. Enjoy!
*If you are cooking something else at the base of the Itaki Jumbo, you might want to add 3 cups water to the base to make sure everything cooks properly.
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