Bánh Flan (Vietnamese Flan with Coffee Caramel)

Name: Bánh Flan (Vietnamese Flan with Coffee Caramel)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 5 h 25 min
Yield: 8 servings
Ingredients: ½ cup sugar; 1 tablespoon instant espresso coffee powder + 1 tablespoon water; 2 cups whole milk; ¾ cup sugar; 3 whole eggs + 3 egg yolks; 1 teaspoon vanilla extract

User Reviews

5.0

183 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
4 hrs
Total Time
5 hrs 25 mins
Servings
8 servings
Calories
208 kcal
Course
Dessert
Cuisine
Asian, Vietnamese

Bánh Flan (Vietnamese Flan with Coffee Caramel)

Jessica Castro

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This Vietnamese Bánh Flan is a silky, creamy custard topped with rich caramel, made with just five simple ingredients. Whether you're going for the classic version or adding a splash of coffee for extra depth, this dessert is easy to make at home and perfect for any occasion. No fancy tools, no stress, just chill, flip, and impress!

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Ingredients

Servings

Caramel

½ cup sugar
1 tablespoon instant espresso coffee powder + 1 tablespoon water (optional)

Custard

2 cups whole milk
¾ cup sugar (or sub with condensed milk)
3 whole eggs + 3 egg yolks
1 teaspoon vanilla extract

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Instructions

Preheat & Prep: Preheat oven to 300°F and bring a kettle of water to a boil. Mix instant espresso and water (if using).
Make Caramel: In a small pan, melt ½ cup sugar over medium-low heat until golden amber. Stir in coffee mixture if using. Quickly pour into ramekins or baking dish and swirl to coat bottoms.
Make Custard: Warm the milk and sugar in a saucepan until sugar dissolves. Let cool slightly.
Temper Eggs: Whisk eggs, yolks, and vanilla. Slowly add the warm milk a little at a time to prevent scrambling.
Strain & Pour: Pour custard through a fine mesh sieve into the caramel-coated ramekins or baking dish.
Bake or Pressure Cook:Oven: Cover with foil. Place in a baking tray and fill with boiling water halfway up the sides. Bake 50–70 minutes, or until just set with a slight jiggle.Instant Pot: Add 1 cup water to pot. Place ramekins on trivet. Pressure cook on high for 12 minutes. Natural release.
Chill: Cool to room temp, cover with plastic wrap, and chill 4–6 hours or overnight.
Unmold: Run a knife around the edge, flip onto a serving plate, and let the caramel flow. Serve chilled and enjoy!

Notes

Work quickly with the caramel—it hardens fast.
Temper the eggs slowly to avoid curdling.
Strain the custard for the smoothest texture.
For easier unmolding, place ramekins in warm water for a minute before flipping.
Work quickly with the caramel—it hardens fast.
Temper the eggs slowly to avoid curdling.
Strain the custard for the smoothest texture.
For easier unmolding, place ramekins in warm water for a minute before flipping.

Nutrition Information

Show Details

Calories 208kcal (10%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 130mg (43%) Sodium 71mg (3%) Potassium 161mg (5%) Sugar 34g (68%) Vitamin A 277IU (6%) Calcium 95mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 208 kcal

% Daily Value*

Calories	208kcal	10%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	130mg	43%
Sodium	71mg	3%
Potassium	161mg	3%
Sugar	34g	68%
Vitamin A	277IU	6%
Calcium	95mg	10%
Iron	1mg	6%