On making Banh flan, one should use chicken eggs only to avoid giving the dessert a fishy smell. As for making caramel—when it turned to amber color, one should need to turn off the heat immediately. If not, it could make sugar burn and get bitter.
Next, the three judges moved to the seventh plate. Compared to the other Banh flans, it looked taller. He Haotian slightly titled the plate, making the flan wobble a bit. On top of it, a crispy thin sheet of caramel was placed with coffee sauce drizzled over the dessert.
Lu Xinyi had noticed the white steamed rice below the flan, giving the stability it needed. Her mentor made a cut on the flan cake and took a taste. He seemed pleased with its flavor but didn't voice out his comment on it.
The two women followed his lead and took their turns to taste the flan. Lu Xinyi thought that the soft, white, and pillowy steamed rice cake under the flan balanced the rich, creamy, and not-too-sweet flavor of the latter.
