Vietnamese Flan Cake, or Bánh Flan Bông Lan, is a delightful fusion dessert that marries the creamy, caramel-laden pleasure of traditional flan with the light, airy texture of sponge cake. This delectable creation has its roots in the culinary traditions of Vietnam, a country known for its unique and intricate desserts that often reflect a blend of local ingredients and French influence due to the colonial past. Bánh Flan Bông Lan is a testament to this cultural melding, offering dessert lovers a taste that is both familiar and exotic.
The dessert consists of two distinct layers: a smooth, velvety flan on top and a soft, spongy cake at the bottom. The flan layer is made from a custard of eggs, milk, and sugar, topped with a golden caramel sauce that adds a rich sweetness and slightly bitter contrast to the creamy custard. Beneath the flan lies the bông lan, or sponge cake, which provides a fluffy texture that complements the custard’s silkiness. Together, these layers form a harmonious blend of flavors and textures, making Bánh Flan Bông Lan a favorite among those who appreciate the art of dessert-making.
This introduction into the world of Vietnamese Flan Cake not only highlights the dessert’s delicious attributes but also pays homage to the cultural synthesis that characterizes much of Vietnamese cuisine. As such, Bánh Flan Bông Lan is more than just a treat for the palate; it is a celebration of Vietnam’s culinary heritage and its ongoing dialogue with the world. Whether enjoyed as a special occasion dessert or a delightful end to a meal, Bánh Flan Bông Lan promises a memorable gastronomic experience that transcends borders and brings people together.
What is Vietnamese Flan Cake?
![](https://angelkids.edu.vn/wp-content/uploads/2024/03/Vietnamese-Flan-Cake-1.jpg)
What exactly is Vietnamese Flan Cake (Bánh Flan Bông Lan)? Well, it’s a delicious two-layer dessert that combines the sweet, nutty flavor of crème caramel with the light, airy texture of a chiffon cake. This unique fusion was created when the classic French custard dessert flan was introduced to Vietnam during the colonial period. The Vietnamese took the European recipe and added their own twist – a fluffy cake layer on the bottom. The result is a now iconic Vietnamese dessert that showcases both French and Vietnamese culinary influences. With its creamy, smooth custard and soft sponge cake, it’s no wonder Vietnamese Flan Cake remains popular across the country today.
You could even say that the coffee culture of Vietnam may have played a role in the evolution of this cake. The Vietnamese are passionate about coffee. Combining a rich, sweet flan with coffee is pure bliss. Perhaps this inspired bakers to add the extra cake layer, transforming the flan into a dessert substantial enough to enjoy with a cup of hot Vietnamese coffee.
About Flan
Flan has its origins in ancient Roman and Greek cuisines, where egg custards were commonly made. Similar custard desserts spread throughout Europe during the Middle Ages. The name “flan” likely derives from the Old German word flado meaning flat cake.
The quintessential flan is a simple yet decadent baked custard. It consists of just three basic ingredients: eggs, milk, and sugar. Flan is made by gently mixing eggs and milk to form a smooth, creamy liquid custard. Sugar is dissolved into the mixture, adding sweetness. The custard is then poured into a baking pan lined with caramelized sugar and slowly baked. As it bakes, the custard firms up while still retaining a delicate, velvety texture. The caramel melts into a glossy sauce, which pools around the base of the custard. The result is a luxurious, wobbly pudding capped with a layer of sweet, nutty caramel syrup.
The Recipe Of Flan Cake
Vietnamese Flan Cake consists of two main components: the classic flan custard and a light chiffon cake layer beneath it. For this recipe, we’ll walk through making each element step-by-step.
Let’s start with the ingredients you’ll need:
Caramel Layer
- Granulated white sugar
- Water
Flan Custard
- Eggs
- Evaporated milk
- Condensed milk
- Sugar
- Vanilla extract
Chiffon Cake (optional)
- Cake flour
- Baking powder
- Salt
- Vegetable oil
- Egg yolks
- Egg whites
- Granulated sugar
- Water
Now, here are the steps for assembling this delicious two-layer cake:
Preparing the Caramel
![](https://angelkids.edu.vn/wp-content/uploads/2024/03/Vietnamese-Flan-Cake.jpg)
First, make the caramel that will coat the bottom of the pan. Combine sugar and water in a saucepan over medium heat. Cook, without stirring, until the mixture melts into an amber colored caramel, about 10 minutes. Carefully pour the caramel into your cake pan, coating just the bottom. Set aside while preparing the flan. Avoid burning the caramel, as this can result in a bitter taste.
Making the Flan Custard
In a large bowl, whisk together eggs and both milks until blended. Add sugar and vanilla and mix until fully incorporated. Strain the mixture through a fine mesh sieve into a pitcher or measuring cup with a spout. This extra step ensures your custard will be perfectly smooth.
Slowly pour the flan custard over the caramel in the cake pan. Place the pan in a larger baking dish and fill dish with enough hot water to come halfway up the sides of the cake pan. This water bath will gently cook the custard.
Bake at 325°F for 25-30 minutes, until just set but still slightly jiggly in the center. The flan custard is finished when an inserted knife comes out clean. The total baking time will vary based on thickness.
Allow flan to cool at room temperature, then chill in the refrigerator for at least 2 hours. This allows the custard to fully set.
Tip: You can substitute canned condensed milk for fresh milk and eggs to simplify the flan if desired.
Making the Chiffon Cake (Optional)
If adding the cake layer, make the chiffon cake batter while the flan bakes and cools.
Separate the egg whites and yolks into two bowls. Beat the egg yolks with sugar, oil, salt, baking powder, water, and flour until thoroughly combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter just until combined. It’s important not to overmix, as this will deflate the egg whites.
Once the baked flan has cooled, gently pour and spread the chiffon cake batter over the top of the set custard. Bake for another 25-30 minutes at 325°F until a toothpick inserted into the cake comes out clean.
Assembling and Baking the Flan Cake
Carefully pour the strained flan custard over the caramel layer in the cake pan. For two layers: Allow baked flan to cool completely, then gently pour the chiffon cake batter over the solidified custard layer. Bake again until the cake layer is cooked through.
Bake at 325°F until just set, 25-30 minutes for the custard layer and another 25-30 minutes for the cake. Check doneness by inserting a knife into the center. It should come out clean when each layer is finished baking.
The flan custard and cake are both done when they have lightly browned and risen slightly on top, but still jiggle gently in the center when shaken. Be careful not to overbake, as this can cause dryness.
Cooling and Serving
Once fully baked, allow the flan cake to cool to room temperature, then refrigerate for at least 2 hours before serving. Chilling helps the custard further solidify.
When ready to unmold, run a thin knife carefully around the edges of the pan to loosen the cake. Invert onto a plate so the caramel layer ends up on top. Slice and enjoy. The caramel will drizzle over the slices.
Tips and Techniques
Caramel:
For best results, cook the caramel until it turns a deep amber color. Swirling the pan helps ensure even cooking. If you prefer, you can also make the caramel by heating sugar and water together and using a candy thermometer to bring it to 350°F.
Custard:
Straining the custard ensures the smoothest possible texture. Gently pouring the custard into the pan also prevents air bubbles. Checking for doneness early prevents overbaking.
Cake:
Gently fold the beaten egg whites when making the chiffon cake batter. Overmixing will cause the air bubbles to pop, resulting in a dense cake.
Variations
While best enjoyed plain, Vietnamese Flan Cake can be served with a cup of traditional Vietnamese coffee (cà phê sữa đá). The bittersweet, strong coffee is a perfect complement to the sweet, creamy dessert. To make it, simply brew dark roast Vietnamese coffee individually with a small metal drip filter. Sweeten with condensed milk and pour over ice for an indulgent treat alongside your cake.
Conclusion
With its origins in French flan yet tailored to Vietnamese tastes, Vietnamese Flan Cake is a unique melding of cultures and cuisines. This beloved dessert combines a timeless, traditional recipe with new, innovative twists. The result is a now iconic Vietnamese specialty – a silky smooth flan hugged by a cloud-like chiffon cake, capped with bittersweet caramel. Its sweet and simple flavors encapsulate the very best of East meets West.
Ingredients
- For the Caramel Layer:
- 1/2 cup granulated sugar
- For the Flan Layer:
- 4 Eggs
- 14 ounces can sweetened condensed milk
- 1 1/2 cups whole milk
- 1 teaspoon Vanilla Extract
- For the Sponge Cake Layer
- 3 large eggs
- 1/3 cup granulated sugar
- 1/4 cup cake flour
- 1/4 cup baking powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Make the caramel. In a saucepan, heat the sugar and water over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Immediately pour the caramel into a four-cup flan mold or four individual ramekins, tilting the mold or ramekins to coat the bottoms and sides evenly.
- Make the flan. In a large bowl, whisk together the eggs, condensed milk, whole milk, and vanilla extract until well combined. Strain the mixture through a fine-mesh sieve into a pitcher.
- Preheat the oven to 325 degrees F (165 degrees C). Place the flan mold or ramekins in a large baking dish. Pour the flan mixture into the mold or ramekins, filling them about halfway full.
- Bake the flan for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Remove the flan from the oven and let it cool completely at room temperature. Then, refrigerate the flan for at least 4 hours, or until well chilled.
- Make the cake. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
- In a large bowl, cream together the eggs and sugar until light and fluffy. Beat in the vegetable oil and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the cake batter over the chilled flan, making sure not to disturb the flan layer.
- Bake the flan cake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the flan cake from the oven and let it cool completely at room temperature.
- To unmold the flan cake, run a knife around the edges of the mold or ramekins. Invert a plate over the mold or ramekins and carefully flip them over. Gently shake the mold or ramekins to release the flan cake. Slice and serve.
Notes
- You can use a single 4-cup flan mold or four individual ramekins.
- If you don’t have cake flour, you can substitute all-purpose flour.
- For a richer flan, you can use heavy cream instead of whole milk.
- The flan cake can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Vietnamese Flan Cake (Bánh Flan Bông Lan) | Recipe Easy
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 450 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 10 | 50% | |
Trans Fat 0 | ||
Cholesterol 200 | 66.7% | |
Sodium 250 | 10.4% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 2 | 8% | |
Sugars 35 | ||
Protein 10 |
Vitamin A Moderate | Vitamin C Low | |
Calcium Moderate | Iron Low |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
![](https://angelkids.edu.vn/wp-content/uploads/2024/04/sk0a2jg5hp3a1.webp)
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
Leave a Reply