Flan cake (Bánh Flan Bông Lan)
User Reviews
4.2
18 reviews
Good
-
Servings
8
-
Cuisine
Vietnamese, French
Flan cake (Bánh Flan Bông Lan)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For caramel
- ¾ cup granulated sugar
For the flan custard
- 6 eggs
- 1 can 14 oz sweetened condensed milk
- 6 tablespoon granulated sugar
- 4 cups milk
- 2 teaspoon vanilla extract
For the chiffon cake
- 3 eggs
- 50 g cake flour
- 50 g sugar
- 30 g milk
- 30 g vegetable oil
- 1 teaspoon vanilla
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Instructions
- Preheat oven to 325 degrees
For caramel
- Heat sugar in a saucepan over medium heat until dark golden
- Immediately pour caramel into a 9-inch cake pan
For flan custard
- Mix eggs and condensed milk well.
- Add milk, sugar and vanilla and mix well.
- 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
For chiffon cake
- Separate eggs
- Beat egg yolks with milk, vanilla and oil.
- Sift in flour and mix well
- With a hand mixer, beat egg whites until foamy and opaque. Add sugar and continue to beat until stiff peaks form.
- Carefully fold egg whites into egg yolk mixture.
Assembling the flan cake
- Strain custard into prepared cake pan
- Spoon cake batter on top of custard
- 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.
- Let cool completely, then refrigerate for at least 8 hours or overnight
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
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