This flan cake recipe has all my favorite things—rich, caramel-y goodness combined with a light, airy cake made extra special with a hint of vanilla. It’s the perfect blend of indulgence and elegance, making it a total showstopper for any gathering or just a cozy night in at home. 🥮✨
I’m sharing a wonderful flan cake from Vietnam today, known as Banh Flan Bong Lan. This luxurious dessert features a silky flan layer made with seven large eggs and sweetened condensed milk, and a sponge cake base using cake flour and cream of tartar.
I love how the caramelized sugar adds a rich sweetness and depth completely in tune with the hint of vanilla. The end result is a creamy, custardy delight atop a delicate, airy cake, unlike anything I’ve ever tasted.
Ingredients
Eggs: They are high in protein, and they give the cake structure.
Sugar that has been granulated: Supplies sweetness and copious amounts of caramelization.
Condensed milk, sweetened: It contributes to the richness and creaminess of the food.
Evaporated milk or whole milk: Balances sweetness and adds moisture.
Vanilla extract: Boosts taste, makes it cozy.
Cake flour possesses a soft texture and is lower in protein when compared with all-purpose flour.
Offers more structure, balances texture, and provides—if anything—just a bit more addition to the flavor department, as when the Maillard reaction brings the crust along nicely to the color of the squirrels in my front yard.
Tartar cream: Keeps egg whites from oscillating, brings forth a kind of magic that saves those with two left hands from culinary doom.
Ingredient Quantities
- 7 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cans (21 ounces) whole milk or evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Instructions
1. Set your oven to 320°F (160°C). Place a larger pan in the oven. Fill the pan with hot water to create a water bath for the baking pan.
2. In a saucepan, mix together 1/4 cup of water with 1 cup of granulated sugar. Stir and cook over medium heat until the mixture reaches a caramelization point at around 340 degrees F. When the mixture shifts from a colorless to a golden brown, quickly pour the caramel into a 9×5 inch loaf pan, or a baking dish of similar size.
3. Take 5 big eggs and whisk them until they are well combined. Add in the sweetened condensed milk, the whole milk, and the vanilla extract. Mix together until smooth, and then strain the mixture to ensure there are no bits of egg remaining. Then take that custard and pour it over the set caramel in the pan.
4. Divide the other 2 eggs. In a spotless mixing bowl, whisk the egg whites with the cream of tartar until soft peaks yield. Slowly add in 1/4 cup of granulated sugar, and maintain whisking until the mixture thickens enough that it holds stiff peaks when the whisk is lifted or turned upside down.
5. In a different bowl, sift the cake flour, all-purpose flour, and salt together. Set aside.
6. Beat the 2 egg yolks in a separate bowl until frothy. Gently fold the sifted flour mixture into the egg yolks until it is just combined.
7. The egg white mixture should be folded into the cake batter with care so that as much air as possible is preserved.
8. Transfer the batter for the cake to the flan mixture in the pan that has been prepped, pouring it over the flan mix.
9. Set the pan in the water bath and bake for approximately 45-50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
10. Let the flan cake cool totally in the pan before flipping onto a plate intended for serving. Ensure that it spends a minimum of 2 hours in the chill box before you even think about serving it.
Equipment Needed
1. Oven
2. Large baking pan for water bath
3. Saucepan
4. 9×5 inch loaf pan or similar-sized baking dish
5. Whisk
6. Mixing bowls (at least 3)
7. Sifter or fine mesh sieve
8. Toothpick
9. Spatula for folding
10. Plate for serving
11. Refrigerator
FAQ
- What type of milk can be used in this recipe?Either whole milk or evaporated milk can be used. The recipe specifies that you need 1 1/2 cans (21 ounces) of either.
- Can I use a different type of flour?The specific recipe uses a combination of cake flour and all-purpose flour to create the desired texture. If one or the other is used as a substitute, the cake’s consistency may be altered.
- What is the purpose of cream of tartar?Stabilizing beaten egg whites is essential for making a light, airy cake. Cream of tartar does this beautifully.
- Is it necessary to use sweetened condensed milk?Indeed, the creamy texture and sweetness of the flan absolutely require sweetened condensed milk. You can’t replace it with ordinary milk and achieve the same result.
- How do I know when the flan cake is done?Completion of the flan cake occurs when the edges are firm, and the center is wobbly. Alternatively, you can check for doneness by putting a toothpick into the cake layer; it should emerge clean.
- Can I add flavor variations to the cake?Absolutely, you can use other flavorings and extracts to achieve different taste profiles. Almond or coconut extract, for example, can serve as a variation on the base flavor of vanilla extract.
- What size pan should I use for this recipe?This type of cake is typically made in an 8 or 9-inch round cake pan, which lets the flan and sponge layers bake evenly.
Substitutions and Variations
Use 1 cup of coconut sugar for a flavor that is more like caramel.
For a dairy-free option, use 1 1/2 cans of almond milk to replace whole milk or evaporated milk.
Substitute the seeds of one vanilla bean for the vanilla extract in the recipe for a more concentrated vanilla flavor.
For a gluten-free alternative, use 1/2 cup rice flour in place of cake flour.
Substitute 1/2 teaspoon of lemon juice for cream of tartar to stabilize egg whites.
Pro Tips
1. Caramel Mastery: When creating the caramel, watch it closely as it nears the golden brown stage. Caramel can quickly go from perfectly golden to burnt. Swirl the pan gently to ensure even caramelization, but avoid stirring as this can cause crystallization.
2. Egg Perfection: For the smoothest custard, ensure that your eggs are at room temperature before whisking. This helps them mix more evenly and creates a creamier texture for the flan.
3. Gentle Folding: When folding the beaten egg whites into the yolk-flour mixture, use a spatula and a light hand. Cut through the center of the batter and fold over until just combined to preserve the air and create a fluffy cake layer.
4. Water Bath Caution: Be careful when pouring hot water into the larger pan for the water bath. It’s best to do this after placing the flan and cake mixture inside to avoid spills or splashes.
5. Chilling Matters: Allow the flan cake to chill thoroughly for at least 2 hours in the refrigerator before serving. This not only firms up the textures but also enhances the flavors, making the flan smoother and the cake moister.
Vietnamese Flan Cake Banh Flan Bong Lan Recipe
My favorite Vietnamese Flan Cake Banh Flan Bong Lan Recipe
Equipment Needed:
1. Oven
2. Large baking pan for water bath
3. Saucepan
4. 9×5 inch loaf pan or similar-sized baking dish
5. Whisk
6. Mixing bowls (at least 3)
7. Sifter or fine mesh sieve
8. Toothpick
9. Spatula for folding
10. Plate for serving
11. Refrigerator
Ingredients:
- 7 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cans (21 ounces) whole milk or evaporated milk
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Instructions:
1. Set your oven to 320°F (160°C). Place a larger pan in the oven. Fill the pan with hot water to create a water bath for the baking pan.
2. In a saucepan, mix together 1/4 cup of water with 1 cup of granulated sugar. Stir and cook over medium heat until the mixture reaches a caramelization point at around 340 degrees F. When the mixture shifts from a colorless to a golden brown, quickly pour the caramel into a 9×5 inch loaf pan, or a baking dish of similar size.
3. Take 5 big eggs and whisk them until they are well combined. Add in the sweetened condensed milk, the whole milk, and the vanilla extract. Mix together until smooth, and then strain the mixture to ensure there are no bits of egg remaining. Then take that custard and pour it over the set caramel in the pan.
4. Divide the other 2 eggs. In a spotless mixing bowl, whisk the egg whites with the cream of tartar until soft peaks yield. Slowly add in 1/4 cup of granulated sugar, and maintain whisking until the mixture thickens enough that it holds stiff peaks when the whisk is lifted or turned upside down.
5. In a different bowl, sift the cake flour, all-purpose flour, and salt together. Set aside.
6. Beat the 2 egg yolks in a separate bowl until frothy. Gently fold the sifted flour mixture into the egg yolks until it is just combined.
7. The egg white mixture should be folded into the cake batter with care so that as much air as possible is preserved.
8. Transfer the batter for the cake to the flan mixture in the pan that has been prepped, pouring it over the flan mix.
9. Set the pan in the water bath and bake for approximately 45-50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
10. Let the flan cake cool totally in the pan before flipping onto a plate intended for serving. Ensure that it spends a minimum of 2 hours in the chill box before you even think about serving it.
