Sponge cake. Velvety smooth custard. Golden toffee. Those triple layers bring home three times the flavour, if you ask me! Creme caramel meets the fluffiest sponge in what might just be one of my favourite ever desserts. This Vietnamese flan cake (also known as banh flan bong lan) is sweet and creamy, light and airy, plus that just-set toffee is taken juuuuust to the edge for a rich finish. A perfect pudding in my opinion - I’d love to know what you think!

Get the recipe: https://www.marionskitchen.com..../vietnamese-flan-cak

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.