Vietnamese
Vietnamese - Desserts
Bánh Bông Lan Trứng Muá»'i (Salted Duck Egg Custard Chiffon Cake)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 4 salted duck egg yolks
- • 4 eggs
- • 100g sugar
- • 100g wheat flour
- • 30g cornflour
- • 200ml coconut milk
- • 40g butter
- • 1 tsp vanilla
Preparation Steps
1
Phase 1
Steam the salted duck egg yolks until just cooked.
2
Phase 2
Mash the yolks and fold in coconut milk to make a rich custard.
3
Phase 3
Beat the eggs with sugar and fold in the flour, cornflour, and melted butter.
4
Phase 4
Pour half the batter into a pan, layer the custard, then top with the rest.
5
Phase 5
Bake at 170°C for 40 minutes, cool, and slice to serve.