Cách Làm Bánh Bông Lan Flan

The French introduced flan, also known as crème caramel, to lớn Vietnam giới. It"s a delicate yet rich custard dish, with a nutty caramel syrup. As a kid, I couldn"t get enough of this dessert, which my mom made in little single-serve ramekins. I could eat four or five sầu of them in a sitting!

Flan by itself is already an elegant dessert. This recipe adds a layer of fluffy chiffon cake for an even nicer showstopper. I brought this khổng lồ a dinner tiệc ngọt và the hosts were amazed by the layers. However, this dish is deceptively easy to lớn make. The cake batter floats right on top of the custard, and it"s just a simple matter of layering.

You can omit the cake layer for a classic flan, or if you"re gluten free.

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Flan custard recipe instructions

Preheat oven to 325 degrees.

Heat the sugar in a saucepan until it melts & takes on a deep golden color. I like to lớn take mine a little darker for a deep, coffe-lượt thích flavor.

I"ve seen some recipes that add water lớn the sugar before melting. I bởi vì not bởi this. The sugar will caramelize fine on its own without any added water.

Immediately pour the melted sugar inkhổng lồ a 9-inch cake pan. There"s no need lớn grease it. The sugar will harden over time but it will dissolve sầu again when you bake the flan.


Whisk the eggs and condensed milk together until well blended. Add regular milk, sugar và vanilla. Set aside while you make the cake batter.

If you"re not making a cake layer, strain the flan custard inlớn the cake pan immediately và bake.

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Chiffon cake recipe instructions

Separate your eggs. In one bowl, beat egg yolks with milk, oil and vanilla. Add flour & set well.

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In another bowl, whisk egg whites with a hvà mixer until foamy. Add the sugar and continue to whisk until stiff peaks form.


Fold the egg whites inkhổng lồ the cake batter, being careful not to lớn over-set. This cake doesn"t have sầu any baking powder, so the whipped egg whites provide the rise for the cake. If you over-phối it, you"ll beat out all of the air in the egg whites và get a tough, flat cake.

Strain the flan custard inkhổng lồ your prepared cake pan và spoon the cake batter on top. The batter will float.

Bake the flan about 30-40 minutes. The flan will be done when it"s still jiggly, but a toothpick pierced inlớn the cake comes out clean. If the cake begins to brown too quickly, you can cover it with aluminum foil until the flan sets. It will feel very jiggly when it comes out of the oven but don"t be scared! It"ll mix up more in the fridge.


In Vietphái mạnh, coffee is sometimes poured over the flan, which brings out the deep flavor of the caramelized sugar.

Chuyên mục: Ẩm thực