Caramel Flan Noodles
Silky Vietnamese flan cake baked atop crispy noodles, then doused with dark caramel sauce. One pan, 25 minutes, pure TikTok magic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 425
- Protein
- 9g
Ingredients
- 1 cup granulated sugar, divided
- 6 oz dried rice noodles (banh)
- 4 large eggs
- ¾ cup sweetened condensed milk
- ¾ cup evaporated milk
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350°F. Boil noodles in salted water until just tender, 6 minutes, then drain and spread evenly in a 9-inch round baking dish.
- 2
In a small saucepan, melt 0.75 cup sugar over medium heat, swirling (don't stir) until deep amber, about 5 minutes. Pour caramel over noodles, tilting to coat.
- 3
Whisk eggs, condensed milk, evaporated milk, vanilla, and remaining 0.25 cup sugar until smooth. Pour custard over caramel-noodle base.
- 4
Bake in a water bath (place dish in a larger pan filled with 1 inch hot water) for 18–20 minutes until set at edges but center still jiggles slightly.
- 5
Cool completely at room temperature, then refrigerate at least 2 hours (or serve warm). Run a thin knife around edges and invert onto a plate to release caramel.
Tools you’ll need
- 9-inch round baking dish
- larger baking pan (for water bath)
- small saucepan
- whisk
- knife
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