Description
A steamed caramel custard with dense, jelly-like texture from egg protein coagulation.
Technical
Egg proteins (ovalbumin and ovotransferrin) denature at 60-80°C during steaming, while lactose in the milk undergoes Maillard reactions with egg lysine residues. The caramel layer forms via sucrose inversion to glucose/fructose at 160°C.
Culinary Significance
Distinguished from leche flan by its springy texture and deeper caramel notes due to prolonged steam penetration.
Science
Primary Reaction
Maillard reaction (lysine-lactose)
Parameters
Temperature
98°C optimal
85°C to 105°C range
Time
30 minutes
25 minutes – 40 minutes
Equipment
Llanera (oval mold)Cheesecloth for steam filtrationBamboo steamer preferred