Description
Light, silky custard topped with rich caramel, this Vietnamese-style flan is made with simple ingredients and whole eggs for a soft, delicate texture. It’s baked in the oven using a bain-marie (water bath), but it can also be steamed if you prefer.
Ingredients
Units
Scale
Caramel
- 1/3 cup granulated sugar (72g)
- 2 tablespoons water (28g)
Custard
- 4 large whole eggs
- 1/2 cup sugar (112g)
- 1 teaspoon vanilla extract
- Pinch of salt (1/8 teaspoon)
- 2 cups milk (I'm using half evaporated milk and half whole milk)
Instructions
- Make the caramel: Combine sugar (1/3 cup, 72g) and water (2 tablespoons, 28g) in a small saucepan over medium-high heat. Give a quick swirl to even out the mixture. Cook down the mixture until it turns light amber or golden brown color (about 5 minutes and 30 seconds from start). The caramel will brown on the edges first. Shake the pan to even it out. Once you get a nice amber color, pour quickly into your mold (about 7 inches in diameter and 2 inches in height). Immediately swirl the pan around to evenly coat the bottom. Pan might be hot so use oven mitts if needed. Set aside. The caramel may harden and crack as it cools, and that’s ok.
- Preheat oven and make the custard: Preheat oven to 325°F. In a medium bowl, whisk together eggs (4), granulated sugar (1/2 cup), vanilla extract (1 teaspoon), and a pinch of salt (1/8 teaspoon) until smooth. Add milk (2 cups) and whisk until everything is well combined. Pour the mixture through a fine sieve strainer directly over the caramel. This will ensure a smooth texture. Gently tap the mold on the counter to release any air bubbles in the custard. If you like, you can skim off bubbles on the surface with a spoon, but this step is optional and does not make a big difference.
- Bake in a water bath: Place your flan mold in a larger pan. Pour water halfway up the sides to create a water bath. Bake for 1 hour or until the edges are set and the center still has a slight jiggle. If using small ramekins or bowls, check for doneness at 45 minutes.
- Chill and serve: Let the flan cool completely (about one hour), then refrigerate for at least 3 hours or until completely chilled. To serve, run a knife or anything thin around the edges of the flan to loosen it up and invert the mold onto a plate. The caramel will drizzle over the custard for a beautiful presentation.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian, French, Vietnamese