Bánh Flan (Vietnamese Crème Caramel)
Equipment
Ingredients
Caramel
sugar (granulated)
120 g
Custard
eggs (large)
4 piece
condensed milk (sweetened)
200 ml
milk (whole)
300 ml
vanilla extract (pure)
5 ml
Instructions
Make caramel
Melt sugar in a dry pan until it turns golden amber, then divide among ramekins.
Prepare custard mixture
Whisk eggs with condensed milk, milk and vanilla until completely smooth.
Strain the mixture
Pass the custard through a fine sieve to remove any air bubbles for silky texture.
Fill ramekins
Pour the strained custard over the caramel in each ramekin.
Steam the flan
Place ramekins in a steamer and cook on medium heat for 30–35 minutes until set.
Cool and chill
Remove from steamer, let cool 10 minutes, then refrigerate at least 2 hours before serving.
Unmold and serve
Run a knife around the edge, invert onto a plate and serve chilled.
Original recipe
Storage
Best eaten within 3 days; keep covered in the refrigerator
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