Bánh Gan is a traditional Vietnamese dessert known for its silky texture and rich caramel flavor. Despite its name (“gan” means liver), it contains no liver—only refers to its color and texture. Made with coconut milk, eggs, and palm sugar, this dessert has a slightly smoky sweetness and a soft, custard-like consistency that melts in your mouth.
Heat sugar in a pan until it melts and turns into golden caramel.
Pour the caramel into a baking mold and spread evenly.
In a bowl, whisk eggs gently (avoid too many bubbles).
Add coconut milk, palm sugar, and vanilla extract, and mix well.
Strain the mixture for a smooth texture.
Pour over the caramel layer in the mold.
Bake in a water bath (bain-marie) at 160°C for 40–50 minutes.
Let it cool completely, then refrigerate for a few hours.
Invert onto a plate before serving.
Coconut milk
Lemon juice (optional, for caramel balance)
Eggs
Vanilla extract
Palm sugar (or regular sugar)
Salt
Water
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