Vietnamese · Dessert
Vietnamese Egg Custard Cupcakes
These Vietnamese egg custard cupcakes (bánh bông lan trứng) are a street-food bakery classic: a light, eggy sponge with a faintly custardy crumb from coconut milk, baked until golden-domed and barely sweet. They're sold warm from paper cups at roadside stalls across Vietnam, eaten plain as an afternoon snack rather than frosted or decorated.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
251Calories
5.4gProtein
11.7gFat
31gCarbs
16.6gSugar
0.3gFiber
151mgSodium
94mgChol
5.5gSat Fat
122mgPotassium
36mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Tripel Ale
local
Vietnamese Iced Coffee (Cà Phê Đen Đá)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
In a bowl, whisk the egg and sugar together with a hand mixer until pale and slightly thickened, about 2 minutes.
3
Warm the coconut milk, whole milk and vegetable oil together gently until just tepid, then whisk into the egg mixture along with the vanilla extract.
4
Sift the cake flour and baking powder directly over the wet mixture and fold in gently until just smooth, avoiding overmixing to keep the custard tender.
5
Pour the batter through a sieve into the two lined muffin holes, filling each about three-quarters full.
6
Bake for 18-20 minutes until the tops are golden, domed and spring back lightly when pressed.
7
Transfer to a wire rack and cool for 10 minutes before easing out of the tin; serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Egg, beaten
- 30g30g Sugar White
- 40g40g Coconut Milk
- 25g25g Whole Milk
- 35g35g Cake Flour, sifted
- 2g2g Baking Powder
- 3g3g Vanilla Extract
- 8g8g Vegetable Oil
