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Bánh Flan: Vietnamese Caramel Custard
More recipes: Vietnamese recipes · Asian desserts · All Asian recipes
1 Std 5 Mintotal
4servings
350kcal
VietnameseCuisine
Bánh Flan: Vietnamese Caramel Custard
Laura Chen
4
20 Minuten
45 Minuten
350
Vietnamese
Dessert
Bánh flan is a popular Vietnamese version of classic caramel custard. It has a silky, smooth texture and a rich caramel flavor.
Ingredients
- 150 g sugar (for the caramel)
- 500 ml (2 cups) whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 100 g sugar (for the custard)
Instructions
- Preheat the oven to 150°C (300°F).
- For the caramel, melt 150 g sugar in a heavy pan over medium heat until golden brown. Divide the melted sugar evenly over the bottoms of 4 ramekins.
- Heat the milk in a saucepan without letting it boil.
- In a large bowl, whisk the eggs, 100 g sugar and vanilla extract. Pour in the warm milk slowly, whisking constantly so the eggs don't curdle.
- Strain the custard through a fine sieve, then pour it into the prepared ramekins.
- Set the ramekins in a deep baking dish and pour in enough hot water to come halfway up their sides.
- Bake in the preheated oven for about 45 minutes, until the flan is set but still wobbles slightly when you move the dish.
- Lift the ramekins out of the water bath and let the flan cool completely in them. Then refrigerate for at least 4 hours (or overnight).
- To serve, run a knife around the edge of each flan and turn it out onto a plate so the caramel runs over the custard.
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More recipes: Vietnamese recipes · Asian desserts · All Asian recipes