Vietnamese · PANTRYHOP RECIPE
Bánh Flan (Vietnamese Caramel Custard)
45 minutes · 6 servings · vegetarian
A Vietnamese take on caramel custard, commonly served chilled and soft.
Ingredients
Check you have the quantities below.
- 4 eggs
- 1 can (14 oz/397 g) sweetened condensed milk
- 2 cups whole milk
- 1/2 cup sugar
- 2 tbsp water
- 1 tsp vanilla extract
Let’s make it
- Heat the oven to 325 F/160 C. Make a caramel by melting sugar with water in a small pan until amber, then pour into a baking dish or ramekins.
- Whisk eggs, condensed milk, milk, and vanilla just until smooth, then strain if desired.
- Pour over the caramel and place the dish in a larger pan with hot water halfway up the sides.
- Bake for 35 to 40 minutes until just set. Cool, then chill before unmolding. The centre of the custard should reach 71 C/160 F.
Serve small portions and chill well so the custard holds its shape for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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