Classic Vietnamese Bánh Flan
Món truyền thống · Vietnamese
A silky smooth, rich custard dessert with a deep caramel topping, a beloved classic Vietnamese treat.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Granulated sugar1 cup
- Water1/4 cup
- Eggs4 large
- Sweetened condensed milk1 can (14 oz)
- Coconut milk1 can (13.5 oz)
- Vanilla extract1 tsp
- Salt1/4 tsp
Các bước
- 1
Make the caramel: In a saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally, until sugar dissolves and turns a deep amber color. Pour immediately into 6 individual ramekins or a larger mold.
- 2
Prepare the custard: In a bowl, whisk together eggs, remaining 1/2 cup sugar, condensed milk, coconut milk, vanilla extract, and salt until well combined. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
- 3
Pour the custard mixture over the caramel in the ramekins.
- 4
Bake in a water bath: Place the ramekins in a larger baking pan. Pour hot water into the baking pan to come halfway up the sides of the ramekins. Bake at 325°F (160°C) for 45-60 minutes, or until a knife inserted near the center comes out clean.
- 5
Chill: Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
- 6
Serve: To serve, run a knife around the edge of the ramekin and invert onto a serving plate. The caramel sauce will flow over the custard.
