Smooth Vietnamese Caramel Custard Flan Dessert

Prepare the caramel: In a small saucepan, combine 100g sugar and 30ml water. Cook over medium heat without stirring until the sugar dissolves and turns into a rich amber caramel.

Carefully pour the hot caramel into 4 individual ramekins or a single 6-inch flan mold, tilting quickly to coat the bottom evenly. Set aside to cool and harden.

For the custard, gently whisk together 2 whole eggs and 3 egg yolks in a bowl. In a separate saucepan, warm 100ml sweetened condensed milk and 200ml whole milk over low heat until just warm, not boiling.

Slowly pour the warm milk mixture into the egg mixture while whisking constantly and gently to temper the eggs. Add 1 tsp vanilla extract and mix well.

Strain the custard mixture through a fine-mesh sieve at least twice to remove any lumps or air bubbles, ensuring a super smooth flan.

Pour the strained custard mixture over the hardened caramel in the prepared ramekins or mold. Cover each ramekin tightly with foil or use a lid for your flan mold.

Steam the flan: Place the covered ramekins in a steamer basket over simmering water. Steam gently for 25-35 minutes, or until the custard is set but still slightly wobbly in the center. A toothpick inserted near the edge should come out clean.

Carefully remove the flans from the steamer and let them cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving. To serve, run a thin knife around the edge, invert onto a plate, and enjoy.