Vietnamese Bánh Flan

How To Make Bánh Flan

1. Preheat your oven to 180°C.
2. Place 1 cup of sugar and ⅓ cup of water in a saucepan and cook on high until the sugar begins to brown and turn caramel.
3. Swirl the pot to combine evenly and avoid the sugar burning.
4. Remove from heat as soon as the caramel turns golden brown.
5. Ladle the caramel into small ramekins. Set aside.
6. Heat 1 cup of cream and 1 cup of milk together in a saucepan on medium until it’s just about to boil, then turn off the heat.
7. Meanwhile, beat the eggs in a bowl with the optional 1/4 cup of sugar.
8. Slowly add in the cream and milk mixture and whisk to combine and temper the eggs.
9. Gradually beat in the remaining mixture until fully combined. Remove foam or bubbles.
10. Pour the mixture into the ramekins and place them in a tray of hot water (not boiling) filled halfway up to te ramekins.
11. Cook in the oven at 180°C for 25-30 minutes or until set (check at the 25-minute mark).
12. Remove from the oven and allow to cool before placing into your fridge overnight to fully set.
13. To serve, pull the ramekins out of the fridge for 5 minutes. Then run a small sharp knife around the edge of the flan twice to loosen it.
14. Place a serving plate on top of the ramekin, flip it in one quick movement and pull the ramekin upwards.