Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDessert
Recipe Story
origins & traditionsBánh Flan Caramel is Vietnam's beloved adaptation of French crème caramel, a testament to the country's colonial past. This elegant dessert features a velvety smooth custard made with eggs, condensed milk, and fresh milk, crowned with a bittersweet caramel that pools at the bottom when unmolded. The Vietnamese version often incorporates a subtle coffee essence that complements the caramel's depth. Popular in family gatherings and restaurants alike, this make-ahead dessert is served chilled and offers a perfect balance of creamy sweetness with caramel's sophisticated bitterness. The wobbling texture and glossy appearance make it as visually stunning as it is delicious. Each spoonful delivers a harmonious blend of textures - from the firm yet silky custard to the liquid gold caramel sauce that cascades over each slice.
Instructions
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Prepare the caramel: In a small saucepan, combine 3/4 cup sugar with 3 tablespoons water. Cook over medium heat without stirring until sugar dissolves and turns deep amber, about 8-10 minutes. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden.
Preheat oven to 325°F (165°C). Bring a kettle of water to boil for the water bath.
Make the custard: In a large mixing bowl, whisk together 6 eggs and 1/2 cup sugar until well combined but not frothy. Add 1 can (14 oz) sweetened condensed milk and whisk until smooth.
In a saucepan, heat 2 cups whole milk until just warm (not boiling). Gradually add warm milk to egg mixture, whisking constantly. Add 1 teaspoon vanilla extract and strain mixture through a fine mesh sieve into the caramel-lined pan.
Place the flan pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
Carefully transfer to oven and bake for 45-50 minutes, until custard is set but still slightly jiggly in the center.
Remove from water bath and let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To unmold, run a thin knife around the edges of the pan. Place a serving plate over the pan and quickly invert. Tap gently and lift the pan. The caramel sauce will flow over the flan.
Slice and serve chilled, spooning extra caramel sauce over each portion.
Bánh Flan Caramel
4.4 (20)
This silky Vietnamese caramel flan combines French colonial influence with Southeast Asian flavors, featuring rich egg custard topped with dark caramel sauce and a hint of aromatic coffee.
medium
1h 10m
8 servings
Ingredients
0 of 7 checked
Custard Base
- 6 pieces eggs, room temperature
- 2 cups milk, whole milk, warmed
- 1 teaspoons vanilla-extract
- 14 tablespoons honey, sweetened condensed milk equivalent
- 1/2 pieces eggs, for sugar equivalent in custard
Caramel
- 3/4 pieces eggs, for sugar equivalent in caramel
- 3 tablespoons butter, water equivalent for caramel
Chef Tips
expert advice•For deeper caramel flavor, cook the sugar until it's a dark mahogany color, but watch carefully to prevent burning.
•If you want coffee-flavored flan, dissolve 1 tablespoon instant espresso powder in the warm milk.
•Straining the custard mixture ensures a perfectly smooth texture without air bubbles.
•The water bath (bain-marie) is crucial - it provides gentle, even heat that prevents curdling.
•Don't skip the overnight refrigeration; it allows the flan to fully set and develop its characteristic silky texture.
•If caramel hardens before you can coat the pan, briefly reheat it.
•For individual servings, use ramekins and reduce baking time to 30-35 minutes.
•Vietnamese cooks sometimes add a pandan leaf to the milk while heating for an aromatic twist.
