Velvety Chinese Steamed Flan with Strawberry Garnish

Start by spreading sugar evenly in the bottom of a heavy saucepan and place it over medium-low heat. The magic begins as the sugar melts without stirring, transitioning from a solid to a lovely golden caramel. It's crucial to remove the saucepan from the heat as soon as the sugar turns brown to avoid burning. Quickly pour the caramel into 6 3-1/2 inch ramekins, swirling to cover the bottoms evenly. The caramel will harden fast, so speed is of the essence.

Fill the bottom portion of your steamer with 2 inches of water and bring it to a boil. Meanwhile, gently heat milk and sugar in a saucepan until the sugar has dissolved. In a large bowl, whisk eggs and vanilla until blended, then gradually incorporate the warmed milk, continually beating. Skim off any foam that forms for a smoother flan. Carefully ladle this mixture into your caramel-lined ramekins, place them in the steamer, reduce the heat to medium, and let them steam for a sweet, patient 15 minutes.

After steaming, remove the flans from the steamer and allow them to cool to room temperature. This pause is crucial as it sets the flan perfectly. Then, refrigerate them overnight; this chilling solidifies their delicate texture. When ready to serve, carefully run a knife around each ramekin to loosen the flan, place a plate on top, and invert the ramekin. With a little shake, the flan will release onto the plate, revealing a smooth, custardy dessert topped with a beautiful caramel sauce.

The finishing touch is as simple as slicing some fresh strawberries to arrange around your flan. This not only adds a burst of color but also introduces a refreshing, juicy contrast to the rich and creamy dessert. The vibrant reds of the strawberries against the caramel's golden hue are a feast for the eyes, making this dish as delightful to look at as it is to eat.