Bánh Flan

Ingredients

• 14 large eggs
• 21 can sweetened condensed milk (about 400g)
• 3500ml hot water (use the condensed milk can to measure)
• 41 tsp vanilla extract
• 5150g sugar (for caramel)
• 62 tbsp water (for caramel)
• 7A pinch of salt
• 8Crushed ice and strong black coffee or coconut milk to serve

Instructions

1. 1Preheat oven to 160°C. Prepare a deep roasting tray for a water bath.
2. 2Make the caramel: melt 150g sugar with 2 tbsp water in a small pan over medium heat without stirring, until deep amber.
3. 3Quickly pour the hot caramel into the base of a flan tin or individual ramekins, swirling to coat the bottom.
4. 4Whisk eggs, condensed milk, hot water, vanilla and a pinch of salt until smooth — avoid whipping too much air in.
5. 5Strain the custard through a fine sieve into the caramel-lined tin to remove any egg threads.
6. 6Cover tightly with foil and place in the roasting tray. Pour hot water around the tin to come halfway up the sides.
7. 7Bake for 45-55 minutes until the custard is set but still has a slight wobble in the centre.
8. 8Chill thoroughly for at least 4 hours, then invert onto a plate. Serve with crushed ice and strong coffee or coconut milk.