Banh Flan

Ingredients

• Granulated sugar (1 cup (for caramel))
• Water (1/4 cup (for caramel))
• Condensed milk (1 can (14 ounces))
• Eggs (4 large)
• Vanilla extract (1 teaspoon)
• Salt (1/4 teaspoon)
• Water (4 cups (for water bath))

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring constantly until the sugar dissolves. Allow the mixture to boil without stirring until it turns a deep amber color, about 8-10 minutes.
3. Quickly pour the caramel syrup into individual ramekins or a large baking dish, swirling to coat the bottom evenly. Be careful, as the caramel will be very hot.
4. In a mixing bowl, whisk together 4 large eggs, 1 can of condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until well combined and smooth.
5. Pour the egg mixture carefully into the caramel-coated ramekins or baking dish.
6. Place the ramekins or baking dish in a larger baking pan. Fill the larger pan with 4 cups of hot water, about halfway up the sides of the ramekins or baking dish.
7. Carefully transfer the pan to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
8. Remove the pan from the oven and let the banh flan cool to room temperature.
9. Once cooled, refrigerate the banh flan for at least 2 hours, or overnight, to allow it to fully set.
10. To serve, run a knife around the edges of the ramekins or baking dish to loosen the banh flan. Invert each ramekin onto a serving plate to release the caramel custard.
11. Enjoy the creamy and caramel-infused Banh Flan!