Banh Flan

Banh Flan is a Vietnamese version of caramel custard, made with eggs, condensed milk, and caramel sauce.

Ingredients - Serves 6

Preheat the oven to 350°F.
In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture turns into a caramel syrup.
Pour the caramel syrup into individual ramekins or a large baking dish, swirling to coat the bottom evenly.
In a mixing bowl, whisk together the eggs, condensed milk, vanilla extract, and salt until well combined.
Pour the egg mixture into the caramel-coated ramekins or baking dish.
Place the ramekins or baking dish in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the ramekins or baking dish.
Carefully transfer the pan to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the pan from the oven and let the banh flan cool to room temperature.
Once cooled, refrigerate the banh flan for at least 2 hours, or overnight, to allow it to fully set.
To serve, run a knife around the edges of the ramekins or baking dish to loosen the banh flan. Invert each ramekin onto a serving plate to release the caramel custard.
Enjoy the creamy and caramel-infused Banh Flan!