Egg flans have always been a sort of comfort food for me. It was always the thing that mum fed me when I was sick, or upset...or recovering from surgery (it's one of the few things you can slurp with a straw when you're recovering from having your wisdoms taken out).
Anyway, over time, I've slowly upgraded this recipe to give it a little more pizazz.
It's a pretty basic recipe consisting of two parts. The egg flan, and the sauce to go on top of the flan.
The list of ingredients is pretty basic. Frozen peas & corn, a couple of eggs (around 4 or 5 large eggs will suffice), tofu, garlic, chicken stock and corn starch mixed with water. Depending on how heavily flavoured your chicken stock is, you may want to add more salt.
It's also a pretty healthy recipe provided that you don't consume the entire egg flan by yourself. Sharing is caring my friends.
First, you steam the mixture of chicken stock and egg flan. While it's steaming, feel free to work on the sauce. Multitasking is also your friend.
A note to remember, however, is that the heat must be turn on low. Slow steaming is the way to go or your flan will have trappled air bubbles and end up with an uneven top.
Then throw in your prawns and tofu in a wok and go for your life. Don't flavour too heavily here because you'll be adding in chicken stock in here as well to match the flavours of the egg flan.
The key to this part is to make sure you don't overstir the mixture. The last thing you want is to have little bits of broken up tofu floating around your sauce. Let the sauce simmer away and then turn the heat on low and pour in the corn starch mixture, let it thicken slightly and take it off the heat.
The colours should be vivid. Your family will hate you if you turn your vegies yellow.
Lastly, just simply pour the sauce on your cooked flan and garnish it with a few sprinkles of spring onion.
Go on. Give it a go.
Royal Egg Flan
Serves: the family
5 peeled prawns, diced
3 blocks of tofu, diced
1 clove garlic, crushed
3 tblsp peas and corn
5 large eggs
1 tblsp corn starch, mixed with 3 tblsp water
400mL chicken stock
white pepper (optional)
1 sprig spring onion, chopped finely
- Beat the eggs in a large bowl
- Pour in 1 cup of chicken stock and beat until evenly distributed
- Transfer mixture into the bowl you want to serve in (you can't transfer the flan into a bowl after it is cooked)
- Place the bowl into a steamer, and steam for about 15~20mins on low heat.
- Set aside
- In a wok, pour a teaspoon of oil and saute tofu and prawns with garlic.
- After prawns turn pink, pour in the remaining chicken stock and bring to simmer.
- Add peas and corn and sprinkle with white pepper and gently simmer the mixture for about 3 minutes.
- Turn heat down to minimum and pour in corn starch mixture. You may not need all of it, depending on how much of the chicken stock evaporates off.
- Once sauce thickens, pour onto the steamed egg flan
- Garnish with spring onions and serve hot.