In a saucepan on low heat, he combined water and sugar to make the caramel pouring it to three ramekin bowls before moving to prepare the custard. Making the custard mixture was easy, but presenting in a different way was challenging.
On separate ramekin bowls, Ye Xieren poured his custard mixture and filled it halfway before placing it in the steamer to cook. Meanwhile, he proceeded to make his rice cakes to pair with his Banh flan.
As Ye Xieren busied himself on his two dishes of the day, the rest of the junior students also started making their Banh flans. By this time, the first hour was done; and the countdown for the remaining two hours continued.
The two hours was painstakingly long for the audience but too short for the participants of today's selection while the three judges waited in silence at the other room, waiting for the bowls and plates to arrive.
