Flan cake (Bánh Flan Bông Lan)
Bun Bo Bae recipe - Vietnamese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup granulated sugar
- 6 eggs
- 1 can (14 oz sweetened condensed milk)
- 6 tbsp granulated sugar
- 4 cups milk
- 2 tsp vanilla extract
- 3 eggs
- 50 g cake flour
- 50 g sugar
- 30 g milk
- 30 g vegetable oil
- 1 tsp vanilla
Instructions
- 1
Preheat oven to 325 degrees
- 2
Heat sugar in a saucepan over medium heat until dark golden
- 3
Immediately pour caramel into a 9-inch cake pan
- 4
Mix eggs and condensed milk well.
- 5
Add milk, sugar and vanilla and mix well.
- 6
If not making a cake layer, strain immediately into cake pan and bake about 25-30 minutes until set. If including cake layer, set custard aside
- 7
Separate eggs
- 8
Beat egg yolks with milk, vanilla and oil.
- 9
Sift in flour and mix well
- 10
With a hand mixer, beat egg whites until foamy and opaque. Add sugar and continue to beat until stiff peaks form.
- 11
Carefully fold egg whites into egg yolk mixture.
- 12
Strain custard into prepared cake pan
- 13
Spoon cake batter on top of custard
- 14
Bake for about 30-40 minutes, until jiggly but set. If the cake browns too quickly, cover with aluminum foil while you continue to bake.
- 15
Let cool completely, then refrigerate for at least 8 hours or overnight
- 16
To remove the flan, run an offset spatula or knife around the circumference of the cake. Flip a serving plate over the cake pan, and turn the entire flan over onto the plate.