🇻🇳 Vietnamese Cuisine

Bánh flan

Vietnamese Creme Caramel

Prep Time 15 min
Servings 6
Difficulty Medium
Calories 241 kcal

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.

Ingredients

Instructions

  1. 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.
  2. 2 Whisk eggs and egg yolks gently to combine without creating too many bubbles.
  3. 3 Heat whole milk and coconut milk together until just warm, then stir in condensed milk, vanilla, coffee, and salt.
  4. 4 Slowly pour the warm milk mixture into the eggs while stirring constantly, then strain through a fine sieve for perfect smoothness.
  5. 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.
  6. 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.