Bánh Flan (Vietnamese Caramel Custard Cake)

Ingredients

• 1 cup granulated sugar, divided
• 4 whole large eggs
• 1 can (14 oz) sweetened condensed milk
• ¾ cup all-purpose flour
• ½ cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Pour 0.5 cup of sugar into a 9-inch round or square baking pan and place it directly on the stovetop over medium heat.

3. 3

   Stir the sugar constantly with a wooden spoon until it melts into a golden-amber liquid that smells like burnt sugar, about 4–5 minutes, watching carefully so it does not turn black.

4. 4

   Remove the pan from the heat and tilt it in all directions so the caramel coats the entire bottom and sides evenly; set aside to cool for 2 minutes.

5. 5

   Crack the 4 eggs into a medium bowl and whisk them together with a fork until the yolks and whites are fully combined and the mixture looks uniform, about 30 seconds.

6. 6

   Add the remaining 0.5 cup sugar, the condensed milk, flour, whole milk, and vanilla extract to the eggs.

7. 7

   Whisk the mixture vigorously until no lumps of flour remain and the batter is smooth and uniform, about 1 minute.

8. 8

   Pour the custard mixture slowly over the cooled caramel in the baking pan, pouring in a circular motion so the caramel spreads as the custard fills the pan.

9. 9

   Place the baking pan inside the preheated 350°F oven on the middle rack.

10. 10

    Bake until the top is light golden brown and a toothpick inserted into the custard layer comes out clean, about 25–30 minutes.

11. 11

    Remove the pan from the oven and allow it to cool on a wire rack at room temperature for 10 minutes.

12. 12

    Once cooled, run a thin knife around the inside edge of the pan to loosen the cake from the sides.

13. 13

    Place a flat serving plate over the top of the pan, then flip the pan and plate together so the cake falls onto the plate with the caramel on top.

14. 14

    Cut the flan into 6 equal wedges or squares and serve at room temperature or chilled; the caramel will pool around each piece.

Tools you’ll need

• 9-inch round or square baking pan
• medium mixing bowl
• fork
• whisk
• wooden spoon
• measuring cups
• measuring spoons
• toothpick
• wire rack
• thin knife
• flat serving plate

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