The Vietnamese dessert you need to master! | Vietnamese flan cake | Marion’s Kitchen

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk

Coconut cream adds richness while reducing sugar.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories.

caramel sauce

🥗Healthier: honey

💰Cheaper: brown sugar syrup

Honey provides sweetness with fewer calories.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat coconut milk reduces calories while maintaining flavor.

Add caster sugar into a saucepan and turn on the heat to make toffee without any utensils to avoid crystallization.

Swirl the pan as the sugar starts to bubble and turn brown until it reaches a dark caramel color.

Pour the caramel into ramekins and place them in a deep baking dish for a bain-marie later.

In a mixing bowl, add 3 whole eggs and 3 egg yolks, then add vanilla paste and whisk.

Strain the mixture to remove any flecks of egg yolk for a smooth texture.

Divide the strained mixture into the ramekins on top of the caramel, filling them about 2 centimeters from the top.

In a separate bowl, whisk egg whites with sugar until firm and marshmallowy peaks form.

In another bowl, add 3 egg yolks, milk, oil, and flour, then whisk until combined.

Fold a small amount of the egg white mixture into the yolk mixture to lighten it, then gently fold in the remaining egg whites.

Spoon the sponge mixture onto the top of the creme caramel mixture in the ramekins.

Pour water into the baking dish around the ramekins until it reaches about a third of the way up the sides of the ramekins.

Bake in the oven at 150°C (302°F) for 40 minutes.

Remove from the oven and let cool before refrigerating for 3 to 6 hours.

To serve, pour hot water into the tray to warm the bottom of the ramekins, then flip them onto a plate for the reveal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens