Banh Flan (Vietnamese Crème Caramel)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Chilling time
1 hr
-
Total Time
25 mins
-
Servings
6 flans
-
Calories
259 kcal
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Course
Dessert
-
Cuisine
Vietnamese
Banh Flan (Vietnamese Crème Caramel)
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Your custard flan-tasy is about to come true with this absolutely flan-tastic Vietnamese Banh Flan recipe!
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Ingredients
Caramel:
- ⅓ cup maple syrup
- ⅓ cup coconut sugar or brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Flan base:
- 13.5 oz. coconut milk
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon agar agar powder
- 1 teaspoon cornstarch or tapioca starch or arrowroot
- ⅔ cup unsweetened plant-based milk
Optional garnish:
- 1 teaspoon Vietnamese cinnamon
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Instructions
Caramel:
- In a medium-sized saucepan over medium heat, combine the maple syrup, coconut sugar (or brown sugar), vanilla extract, and salt.
- Tee caramel only needs to cook for about three minutes until it is bubbling and the sugar has dissolved.
- Remove the caramel from the heat and carefully pour it into the ramekins or mold you'll be using for the flan. Tilt and rotate the ramekins to evenly coat the bottom with caramel. Set aside.
Custard Base:
- In the same saucepan you cooked the caramel in, combine the coconut milk, sugar, and vanilla extract.
- In a small bowl, mix the agar agar powder and cornstarch (or tapioca starch or arrowroot) with the plant-based milk until well combined.
- Add this mixture to the saucepan.
- Place the saucepan over medium heat and stir continuously until the mixture comes to a gentle boil. Reduce the heat to low and simmer for three minutes, stirring constantly, to activate the agar agar and thicken the custard.
- Carefully pour the custard mixture into the ramekins or mold with the caramel, filling them to the top.
- Refrigerate for a minimum of 90 minutes until set. For best results, refrigerate the flans overnight to ensure a firm texture.
To Serve:
- To unmold the flans, run a knife around the edges to loosen them. Place a serving plate over the ramekin or mold, then carefully invert it, allowing the caramel to drizzle over the flan.
Equipments used:
Notes
- If the flan doesn't release easily, gently tap the bottom of the ramekin or mold or apply slight heat with a kitchen torch to help loosen it.
- Either serve the Vegan Banh Flan chilled, or leave it out of the refrigerator for 10-15 minutes to soften a little before serving.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
134mg
(6%)
Potassium
215mg
(6%)
Fiber
0.1g
(0%)
Sugar
28g
(56%)
Vitamin A
56IU
(1%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6flans
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 215mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 28g | 56% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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