Vietnamese · Dessert
Egg Custard Caramel Bars
A protein-boosted take on Vietnamese bánh flan, reimagined as a sliceable bar: a silky egg custard set over a dark caramel pool, enriched with whey isolate so each piece delivers a substantial protein hit without losing the dish's signature wobble and glossy caramel sheen.
$1
15 minsPrep
33 minsCook
168 minsTotal
MediumLevel
Nutrition per serving
161Calories
16.2gProtein
3.2gFat
16.3gCarbs
16.1gSugar
0gFiber
224mgSodium
98mgChol
1.2gSat Fat
151mgPotassium
122mgCalcium
0.5mgIron
0.5mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Tripel Ale
local
Vietnamese Egg Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Melt the sugar in a small dry pan over medium heat until it turns deep amber, then carefully add the water (it will spit) and swirl to form a thin caramel; pour immediately into the base of a small 10x10cm baking dish, tilting to coat the bottom.
2
In a bowl, whisk the whole egg and egg white together until smooth but not frothy.
3
Warm the skim milk gently until just steaming (not boiling), then whisk in the condensed milk, vanilla extract and salt.
4
Whisk the whey protein isolate into the warm milk mixture until fully dissolved and no lumps remain, then let cool slightly.
5
Slowly pour the milk mixture into the beaten eggs while whisking constantly to temper without scrambling.
6
Strain the custard through a sieve directly over the caramel layer in the dish to remove any egg strands.
7
Cover the dish tightly with foil and place in a larger baking tray; pour hot water into the tray to come halfway up the sides of the dish (bain-marie).
8
Bake at 150°C (300°F) for 30-35 minutes until the custard is just set with a slight wobble in the centre.
9
Remove from the water bath, uncover, and cool to room temperature, then chill in the fridge for at least 2 hours until fully firm.
10
Run a knife around the edge, invert onto a plate to release the caramel sauce over the top, and slice into bars to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g melted to caramel sugar white
- 0.3 oz8g water
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 0.8 oz22g unflavoured, whisked into custard base whey protein isolate
- 2.1 oz60g warmed skim milk
- 0.5 oz15g condensed milk
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
