Banh Flan (Vietnamese Caramel Custard)
Bánh flan
A silky egg custard with a caramel topping, often served over coffee and ice.
Serves 6
Prep 15 min
Cook 45 min
Ingredients
- 3/4 cup sugar, divided
- 3 tablespoons water
- 4 eggs
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
Steps
Step 1. Heat the oven to 325°F. Cook 1/2 cup of sugar and the water in a pan until amber. Pour into 6 ramekins or a loaf pan and tilt to coat.
Step 2. Whisk the eggs, remaining sugar, condensed milk, whole milk, and vanilla until smooth, without making foam. Strain.
Step 3. Pour into the ramekins and set in a roasting pan. Add hot water halfway up the sides.
Step 4. Bake for 40 to 45 minutes until set with a slight wobble in the center (the custard is cooked through when it reaches 170°F). Cool, then chill 4 hours.
Step 5. Run a knife around the edges and flip onto plates.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.