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Bánh Flan – Vietnamese Caramel Custard
More recipes: Vietnamese recipes · Asian desserts · All Asian recipes
Bánh Flan – Vietnamese Caramel Custard
Laura Chen
4
20 minutes
45 minutes
350
Vietnamese
Dessert
Bánh Flan is a popular Vietnamese version of classic caramel custard. The dessert is known for its silky, smooth texture and rich caramel flavor.
Ingredients
- 150 g sugar (for the caramel)
- 500 ml whole milk
- 4 large eggs
- 1 tsp vanilla extract
- 100 g sugar (for the custard mixture)
Instructions
- Preheat the oven to 150°C (302°F).
- For the caramel, melt 150 g sugar in a heavy pan over medium heat until golden brown. Divide the melted sugar evenly among the bottoms of 4 ramekins.
- Heat the milk in a pot without letting it boil.
- In a large bowl, whisk the eggs, 100 g sugar and vanilla extract. Slowly stir in the warm milk, stirring constantly so the eggs do not curdle.
- Pass the egg and milk mixture through a fine sieve and pour it into the prepared ramekins.
- Set the ramekins in a deep baking dish and pour in enough hot water to come halfway up the sides of the ramekins.
- Bake in the preheated oven for about 45 minutes, until the flan is set but still jiggles slightly when you move the dish.
- Take the ramekins out of the water bath and let the flan cool completely in the ramekins. Then chill for at least 4 hours (or overnight).
- To serve, loosen the edge of the flan with a knife and turn it out onto plates so the caramel runs over the custard.
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More recipes: Vietnamese recipes · Asian desserts · All Asian recipes