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+ servings
Vietnamese Flan Cake

Flan cake (Bánh Flan Bông Lan)

Servings 8


For caramel

  • ¾ cup granulated sugar

For the flan custard

  • 6 eggs
  • 1 can 14 oz sweetened condensed milk
  • 6 tablespoon granulated sugar
  • 4 cups milk
  • 2 teaspoon vanilla extract

For the chiffon cake

  • 3 eggs
  • 50 g cake flour
  • 50 g sugar
  • 30 g milk
  • 30 g vegetable oil
  • 1 teaspoon vanilla


  • Preheat oven to 325 degrees

For caramel

  • Heat sugar in a saucepan over medium heat until dark golden
  • Immediately pour caramel into a 9-inch cake pan

For flan custard

  • Mix eggs and condensed milk well.
  • Add milk, sugar and vanilla and mix well.
  • If not making a cake layer, strain immediately into cake pan and bake about 25-30 minutes until set. If including cake layer, set custard aside

For chiffon cake

  • Separate eggs
  • Beat egg yolks with milk, vanilla and oil.
  • Sift in flour and mix well
  • With a hand mixer, beat egg whites until foamy and opaque. Add sugar and continue to beat until stiff peaks form.
  • Carefully fold egg whites into egg yolk mixture.

Assembling the flan cake

  • Strain custard into prepared cake pan
  • Spoon cake batter on top of custard
  • Bake for about 30-40 minutes, until jiggly but set. If the cake browns too quickly, cover with aluminum foil while you continue to bake.
  • Let cool completely, then refrigerate for at least 8 hours or overnight
  • To remove the flan, run an offset spatula or knife around the circumference of the cake. Flip a serving plate over the cake pan, and turn the entire flan over onto the plate.