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Flan cake (Bánh Flan Bông Lan)

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 8
Course: Dessert , Others
Cuisine: Vietnamese , French

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

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees
For caramel
    Cup of Yum
  1. Heat sugar in a saucepan over medium heat until dark golden
  2. Immediately pour caramel into a 9-inch cake pan
For flan custard
  1. Mix eggs and condensed milk well.
  2. Add milk, sugar and vanilla and mix well.
  3. 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
  1. Separate eggs
  2. Beat egg yolks with milk, vanilla and oil.
  3. Sift in flour and mix well
  4. With a hand mixer, beat egg whites until foamy and opaque. Add sugar and continue to beat until stiff peaks form.
  5. Carefully fold egg whites into egg yolk mixture.
Assembling the flan cake
  1. Strain custard into prepared cake pan
  2. Spoon cake batter on top of custard
  3. 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.
  4. Let cool completely, then refrigerate for at least 8 hours or overnight
  5. 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.