vegetarian
gluten freeMake the caramel
Combine granulated sugar, water, and lemon juice in a small saucepan over medium heat. Swirl the pan gently as the sugar dissolves, then let it bubble without stirring until it turns a deep amber, about 8–10 minutes. Immediately pour a thin layer into 8 ramekins or flan molds and tilt each one to coat the base.
Warm the custard base
In a saucepan, gently warm the whole milk with the sweetened condensed milk, salt, and the hot water for about 4–5 minutes, stirring until the mixture is smooth and steaming. Take it off the heat, do not let it boil, then let it cool for a few minutes so it is warm, not hot.
Whisk the custard
Crack the eggs into a large bowl and lightly beat them with the vanilla extract. Slowly pour in the warm milk mixture in a thin stream, whisking constantly so the eggs temper instead of curdling. Strain the custard into a clean bowl or pitcher to catch any foam or tiny cooked bits.
Steam until set
Divide the custard between the caramel-lined molds. Set the molds in a steamer basket, cover with a lid or foil, and steam over gently simmering water for 30–35 minutes, until the edges are set and the center still has a slight wobble.
Chill the flans
Let the flans cool on the counter for 15 minutes, then refrigerate them for at least 2 hours until fully chilled and firm. As they rest, the caramel will loosen into a glossy sauce.
Unmold and serve
Run a thin knife around each mold, invert onto a plate, and lift off slowly so the caramel flows over the custard. Serve the Bánh Flan cold, with any extra caramel spooned over the top.
