Vietnamese
Vietnamese Creme Caramel
Vietnamese banh flan with a silky steamed custard and amber caramel, chilled until softly wobbling with creamy sweetness and a bittersweet finish.
8 servings · 25 minutes prep · 45 minutes cook
Ingredients
Main
- 3/4 cup, for caramel
- 2 tbsp
- 5 whole
- 1 can, 14 oz
- 2 cups
- 1 tsp
- 1/4 tsp
Directions
Method
- Cook the sugar and water in a saucepan over medium heat until the syrup turns deep amber, swirling the pan instead of stirring once it boils.
- Immediately divide the caramel among 8 ramekins and tilt each ramekin to coat the bottom before the caramel hardens.
- Whisk the egg gently with the sweetened condensed milk, whole milk, vanilla extract, and kosher salt until smooth but not foamy.
- Strain the custard twice through a fine-mesh sieve, then pour it into the caramel-lined ramekins and cover each with foil.
- Steam gently over low heat or bake in a 325F water bath until the custards are just set with a slight wobble, 35-45 minutes.
- Cool to room temperature, then chill for at least 4 hours before loosening the edges and unmolding onto plates.
