Banh Flan

🔥 Prep

• Crack 4 eggs and separate 2 egg yolks, placing the whole eggs and yolks in a mixing bowl.
• Measure 100 ml condensed milk and 200 ml whole milk.
• Measure 100 g sugar for the caramel sauce.
• Have a 6‑inch round ramekin or flan mold ready.

🔥 Cook

• 1. Place the ramekin in a large pan, add the 100 g sugar and 2 tablespoons water, and cook over medium-high heat until the sugar dissolves and turns a deep amber caramel, about 5‑7 minutes, swirling the pan gently (do not stir).
• 2. Carefully tilt the ramekin to coat the bottom evenly with caramel, then set aside to cool slightly while you prepare the custard.
• 3. In the bowl with the eggs and yolks, whisk in the 100 ml condensed milk and 200 ml whole milk until smooth; avoid creating too many bubbles.
• 4. Strain the custard mixture through a fine‑sieve into a jug to remove any chalazae, then pour it gently over the set caramel in the ramekin.
• 5. Prepare a water bath: fill a larger baking dish with hot water to reach halfway up the sides of the ramekin, then place the ramekin inside.
• 6. Transfer the baking dish to a pre‑heated oven at 160°C (320°F) and bake for 45‑50 minutes, or until the flan is set but still slightly wobbly in the center.
• 7. Remove the ramekin from the water bath, let it cool to room temperature, then refrigerate for at least 2 hours (or overnight) to firm up.
• 8. To serve, run a thin knife around the edge, invert the flan onto a serving plate, allowing the caramel to flow over the top.

🔥 Serve

• Slice the flan into wedges and serve chilled, optionally garnished with a few fresh mint leaves or a sprinkle of toasted sesame seeds.
• Pair with a cup of strong Vietnamese coffee or jasmine tea for a classic finish.
• For added texture, accompany with a side of sliced tropical fruit such as mango or pineapple.