Crème Caramel (Bánh Flan)

Name: Crème Caramel (Bánh Flan)
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 140 g sugar; 70 ml water; 3 eggs; 3 egg yolks; 100 g sugar; 600 ml milk; 1 tsp vanilla extract

40m

Serves 1

youtube.com

Crème Caramel (Bánh Flan)

youtube.com

40m

Serves 1

Directions

1Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
2Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
3Prepare the ramekins and set them in a baking pan.
4When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
5Heat the milk until it simmers.
6Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
7Pour the hot milk in a thin stream while continuing to beat the mixture.
8Add the vanilla and stir.
9Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
10Pour the mixture into the caramel-lined ramekins.
11Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
12To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn the mold upside down to remove the custard.

Ingredients

140 g sugar
70 ml water
3 eggs
3 egg yolks
100 g sugar
600 ml milk
1 tsp vanilla extract

Equipment

saucepanglass ramekinsbaking panKitchenAid stand mixersievepouring pitcherknifeserving dish

Crème Caramel (Bánh Flan)

40m

Serves 1

youtube.com

Crème Caramel (Bánh Flan)

youtube.com

40m

Serves 1

Directions

1Make the caramel by putting sugar and water in a saucepan. Stir until the sugar has dissolved completely and the liquid is clear.
2Cover the pan to let the steam wash any crystallized sugar off the sides of the pan. Don't stir; just wait and check on it once in a while until the syrup turns a light nutty brown.
3Prepare the ramekins and set them in a baking pan.
4When the caramel reaches the color you like, remove it from the heat and immediately pour it into the ramekins.
5Heat the milk until it simmers.
6Meanwhile, beat the eggs and gradually beat the sugar into the eggs until light and foamy.
7Pour the hot milk in a thin stream while continuing to beat the mixture.
8Add the vanilla and stir.
9Discard the foam on top and use a sieve to strain the mixture into a pouring pitcher.
10Pour the mixture into the caramel-lined ramekins.
11Place the baking pan in a preheated oven at 300 Fahrenheit. Pour in boiling water around the ramekins until it's about halfway to the top, and bake for 40 minutes.
12To unmold, run a knife between the custard and edge of the mold. Place a serving dish upside down over the mold and turn the mold upside down to remove the custard.