Serves 8
65 min
Vietnamese Flan
Recipe GLPRc077feab607106
A silky-smooth Vietnamese custard dessert with a rich caramel layer. Eggs and milk are gently combined with sweetened condensed milk and baked in a water bath until set, creating an elegant treat with a delicate texture and beautiful caramelized top.
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Ingredients
3 large eggs
2 egg yolks
1/2 can sweetened condensed milk
2 cups whole milk
1/3 cup granulated sugar
2 tablespoons water (for caramel)
1 teaspoon vanilla extract
Additional hot water (for water bath)
Directions
Prepare the caramel layer. In a medium saucepan over medium heat, combine the granulated sugar with 2 tablespoons of water. Stir gently until the sugar dissolves completely. Continue heating without stirring, swirling the pan occasionally, until the mixture turns a deep amber color (about 3-5 minutes). Remove from heat immediately and carefully divide the hot caramel among eight individual flan molds or a 9-inch baking dish, tilting to coat the bottom evenly. Set aside to cool.
In a medium bowl, gently whisk together the 3 whole eggs and 2 egg yolks just until combined. Avoid vigorous beating to prevent excessive air bubbles. Set aside.
Pour the whole milk into a saucepan and heat over medium heat until warm and steaming, about 5 minutes. Do not bring to a boil.
In a large bowl, whisk together the warmed milk and sweetened condensed milk until smooth and fully incorporated.
Slowly pour the egg mixture into the milk mixture while gently whisking. Stir until just combined, being careful not to create bubbles.
Pour the custard mixture through a fine mesh sieve into a clean bowl, pressing gently with the back of a spoon to remove any lumps or foam. This ensures a smooth, silky texture.
Stir in the vanilla extract until well blended.
Preheat the oven to 320°F (160°C). Carefully pour the strained custard mixture into the caramel-lined molds.
Place the filled molds into a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the molds to create a water bath. To protect the molds from direct heat, place a clean kitchen towel on the bottom of the baking dish beneath the molds.
Bake in the preheated oven for 40 minutes. The flan is done when a toothpick inserted into the center comes out clean and the surface is set but the center still has a slight gentle jiggle when gently shaken.
Remove the flan from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight. To serve, run a thin knife around the edges and invert onto a serving plate, allowing the caramel to cascade over the flan. Alternatively, serve directly from the mold.
