Description
Banh Flan is a creamy Vietnamese dessert that combines sweetened condensed milk and caramel for a delightful treat.
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/4 cup water
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a golden caramel color. This should take about 5-7 minutes. Be careful not to burn it.
- Quickly pour the caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
- In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt until smooth and well combined.
- Pour the milk mixture over the hardened caramel in the baking dish or ramekins.
- Place the baking dish or ramekins in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the dish.
- Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
- To serve, run a knife around the edges of the flan, invert onto a plate, and enjoy the caramel sauce that flows over it.
Notes
- For a richer flavor, add a tablespoon of coffee or espresso to the milk mixture before blending.
- Experiment with flavors by adding a teaspoon of coconut extract or a tablespoon of cocoa powder for a chocolate twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 30g
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A