20-Minute Bánh Flan — Caramel Custard Cake
A silky Vietnamese caramel custard baked into a light sponge cake — sweet, wobbly, and totally TikTok-worthy. Done in 20 minutes with zero fancy equipment.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- ½ cup granulated sugar
- 3 tbsp water
- ¾ cup sweetened condensed milk
- ½ cup evaporated milk
- 3 whole eggs
- ¼ cup all-purpose flour
Instructions
- 1
Preheat oven to 350°F. Pour sugar and water into an 8-inch baking dish over medium heat on the stovetop.
- 2
Swirl the dish without stirring until sugar dissolves and caramel turns deep amber, about 4 minutes.
- 3
Remove from heat. Let caramel cool for 30 seconds, then swirl to coat the bottom and lower sides evenly.
- 4
Whisk condensed milk, evaporated milk, eggs, and flour in a bowl until smooth with no lumps.
- 5
Pour custard mixture over caramel. Set the baking dish in a larger roasting pan, fill with 1 inch of hot water.
- 6
Bake 13–15 minutes until the custard is set at the edges but the center still jiggle slightly.
- 7
Cool completely, then refrigerate at least 2 hours. Run a knife around the edge and invert onto a plate.
Tools you’ll need
- 8-inch round baking dish
- larger roasting pan
- whisk
- oven
- knife
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