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–+ servings
Banh Flan with syrup in a plate

Banh Flan (Vietnamese Flan)

Kristel Mae Baclaan
Banh Flan (Vietnamese Flan) is a delectable dessert features a layer of caramelized sugar on the bottom and a rich, creamy custard made from eggs, milk and sugar. You will have a creamy and luscious dessert on the table. 
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Vietnamese
Servings 4 ramekins
Calories 217.3 kcal

Ingredients
  

Caramel

  • ⅓ cup sugar
  • 2 tablespoon water

Custard

  • 1( can) 359 ml evaporated milk
  • 3 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • In a saucepan, combine the sugar and water over medium heat until turns golden brown.
  • Immediately pour the caramel into individual ramekins and swirl it around to coat the bottom evenly. Set aside to cool.
  • Preheat oven at 150C/300F.
  • In a mixing bowl, whisk together the eggs, evaporated milk, sugar and vanilla extract until well combined. Strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles.
  • Pour the custard mixture into the individual caramel-coated ramekins. Cover them tightly with foil.
  • Place the ramekins in the tray and fill the tray ½ of the way up with medium-hot water from the tap.
  • Bake flan for 40-50 minutes or until toothpick inserted comes out clean.
  • Take the ramekins out of the tray and let it cool for 15-20 minutes. Carefully remove the aluminum foil.
  • Cover the flan with saran wrap. Cool and refrigerate for 4 hours.
  • To serve, run a knife around the top edge of the pudding. Turn the ramekin upside down on your serving plate, and while holding the ramekin down on the plate give it few big shakes to ease the pudding out and syrup.
  • Serve and enjoy!

Notes

  • Make sure to watch caramel closely when making them as they can burn easily. Remove from the heat right away when done cooking.
  • Strain egg mixture (custard) it can help to remove lumps and air bubbles achieving a soft and creamier texture.
  • Let it cool before refrigerating to prevent them from breaking or cracking.
  • Before trasfering to a serving plate run a knife around the edges to loosen and invert into a serving plate.

Nutrition

Calories: 217.3kcalCarbohydrates: 41.9gProtein: 4.7gFat: 3.7gSaturated Fat: 1.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.4gTrans Fat: 0.01gCholesterol: 139.6mgSodium: 54.4mgPotassium: 54.8mgSugar: 41.9gVitamin A: 203.1IUVitamin C: 0.01mgCalcium: 22.4mgIron: 0.7mg
Keyword banh flan, vietnamese flan
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