Banh Flan Recipe - Vietnamese Caramel Flan (3 Easy Ingredients)
Authentic Vietnamese creme caramel flan or leche flan without condensed milk. This banh flan recipe dates to the 1970s when my parents fled to America.
Equipment
- 1 Medium baking pan to be filled with water
- 1 Small round baking pan or
- 8 Ramekins
Ingredients
- 12 eggs
- 1 ¾ cup sugar
- 4 cups whole milk ((or 2% milk))
- ⅛ teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
Prepare Sweet Milk Mixture
- Warm up milk and sugar, stir sugar until dissolved.
- Beat eggs in the blender for 3 min, then filter it.
- Mix sweet milk and beaten eggs together.
Caramelizing The Top Layer
- Fill the medium pan with hot water until it reaches halfway the height of the pan.
- In the small pan (or ramekins), dissolve ½ cup of sugar turn on medium heat until caramel color. Swirl occasionally to make sure the sugar doesn't burn. Remove from heat.
Baking The Flan
- Pour in mixture of milk, cover with foil.
- Bake 375 degree for 40 minutes. Use toothpick to check that it's not sticking. This means it's fully cooked.
- Let cool then refrigerate for 3 hours. Loosen the pan with a sharp knife then invert it into a plate to serve.
Nutrition
Serving: 1 slice | Calories: 288kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 140mg | Potassium: 275mg | Sugar: 37g | Vitamin A: 554IU | Calcium: 187mg | Iron: 1mg