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Bánh flan
A 9:16 storyboard, 86 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Soft acoustic guitar, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bánh flan, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Bánh flan. A small baked custard with a dark caramel cap. Here is the whole thing, one move at a time.
On screen. Bánh flan
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh flan, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh flan. A small baked custard with a dark caramel cap.
On screen. Bánh flan
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out granulated sugar, water, egg, sweetened condensed milk, whole milk. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Small saucepan, 4 ramekins, Roasting pan, Oven.
On screen. Scale · Small saucepan · 4 ramekins
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Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh flan: amber caramel in a saucepan. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook caramel 4 min in real time.
Voiceover. Heat the oven to 160°C / 320°F. Put 80 g sugar and 30 g water in a small saucepan. Cook without stirring until the syrup is a deep amber, about 4 minutes. If it smells bitter, it went too far. Start that pan again.
On screen. Heat the oven to 160°C / 320°F. Put… · Cook caramel 4 min
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Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh flan: caramel coating four ramekins. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Coat the cups in real time.
Voiceover. Immediately pour the caramel into 4 ramekins, tilting to coat the bottoms. It will harden. That is what you want.
On screen. Immediately pour the caramel into 4… · Coat the cups
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Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh flan: custard poured into ramekins. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Mix the custard in real time.
Voiceover. Whisk 150 g eggs, 80 g condensed milk, 240 g milk, and 4 g vanilla until smooth, not foamy. Strain into the ramekins if you see chalazae.
On screen. Whisk 150 g eggs, 80 g condensed… · Mix the custard
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Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Bánh flan: ramekins baking in a water bath. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Bake 35 min at 160°C / 320°F in real time.
Voiceover. Set the ramekins in a roasting pan. Pour hot water into the pan until it comes halfway up the cups. Bake at 160°C / 320°F for 35 minutes, until the centers wobble like set jelly and a knife near the edge comes out clean.
On screen. Set the ramekins in a roasting pan.… · Bake 35 min at 160°C / 320°F
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Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh flan: a turned-out caramel custard. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Chill 2 hours in real time.
Voiceover. Cool, then refrigerate at least 2 hours. Run a knife around the edge and turn each flan onto a plate. The caramel should run as a sauce. If the center is liquid, it needed 5 more minutes.
On screen. Cool, then refrigerate at least 2… · Chill 2 hours
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The edge is set, the center wobbles as one piece, and the caramel loosens when the flan is turned out.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. The custard is full of holes. The oven was too hot or you whisked in a lot of air. Keep 160°C / 320°F and the water bath. The caramel is bitter. The sugar went past amber into black. Throw it out and cook a new pan only to amber.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Keep covered in the fridge up to 3 days. Do not freeze.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 234 calories, with 8.3 grams of protein. Pai marks it Indulgent.
On screen. 234 kcal · 8.3 g protein · Indulgent
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 ramekins. Eat while it is at its best.
On screen. Bánh flan
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Bánh flan from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.