A silky smooth Vietnamese take on French creme caramel infused with Vietnamese coffee, featuring a delicate custard set atop a layer of dark caramel, served chilled with a drizzle of condensed milk.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make caramel by heating sugar in a dry saucepan until it becomes a deep amber liquid, then quickly pour into six ramekins, swirling to coat the bottoms evenly.
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2
Whisk eggs and egg yolks gently to combine without creating too many bubbles.
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3
Heat whole milk and coconut milk together until just warm, then stir in condensed milk, vanilla, coffee, and salt.
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4
Slowly pour the warm milk mixture into the eggs while stirring constantly, then strain through a fine sieve for perfect smoothness.
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5
Divide the custard among the caramel-coated ramekins, place in a water bath, and bake at one hundred fifty degrees for forty-five minutes until just set with a slight wobble in the center.
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6
Chill for at least four hours or overnight, then unmold by running a knife around the edge and inverting onto plates, allowing the caramel to flow over the custard.
Did You Know?
Vietnamese banh flan often includes a shot of strong Vietnamese coffee poured over the custard when serving, creating a unique fusion dessert that marries French pastry technique with Vietnamese coffee culture.
Chef's Notes
Equipment Tips
- ramekins
- baking dish for water bath
- saucepan
The Story Behind Bánh flan
Banh flan arrived in Vietnam with French colonization and was quickly adopted and adapted by Vietnamese cooks. While the French original relied on vanilla, Vietnamese versions often incorporate local ingredients like coconut milk and Vietnamese coffee. The dessert became a fixture of Vietnamese bakeries and street food stalls, where it is sold in small cups at remarkably affordable prices. Banh flan represents the sweetest expression of French-Vietnamese culinary fusion.
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