Bánh Flan (Vietnamese Flan with Coffee Caramel)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Additional Time
4 hrs
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Total Time
5 hrs 25 mins
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Servings
8 servings
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Calories
208 kcal
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Course
Dessert
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Cuisine
Asian, Vietnamese
Bánh Flan (Vietnamese Flan with Coffee Caramel)
Description
Bánh Flan (Vietnamese Flan with Coffee Caramel) combines a delicate caramel layer with a creamy custard base made from milk, eggs, sugar, and vanilla extract. The optional addition of instant espresso powder to the caramel introduces a subtle coffee flavor that complements the sweetness without overpowering. The caramel is carefully melted to a golden amber and immediately poured into ramekins, coating the bottoms. The custard mixture is prepared by slowly tempering warm milk into a mixture of whole eggs and egg yolks to prevent curdling, then strained for smoothness before pouring over the caramel. The custard is cooked gently in a water bath in the oven or pressure cooked in an Instant Pot until set but still slightly wobbly.
The result is a custard with a tender, silky texture and a firm caramel layer that softens into a syrup once the flan is inverted. It is best served chilled after several hours to allow flavors to meld and for the custard to fully set.
When handling the caramel, act quickly to prevent it from hardening in the pan. For best texture, temper the eggs slowly and strain the custard mixture to avoid lumps. To easily unmold, briefly warm the ramekins in water before flipping onto a serving plate.
Ingredients
Caramel
- ½ cup sugar
- 1 tablespoon instant espresso coffee powder optional, plus 1 tablespoon water
Custard
- 2 cups milk whole
- ¾ cup sugar (or sub with condensed milk)
- 3 egg whole eggs plus 3 yolks
- 1 teaspoon vanilla extract
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
- Move quickly when making caramel as it solidifies fast.
- Temper eggs gradually with warm milk to prevent curdling.
- Strain custard before baking to ensure a smooth texture.
- Warm ramekins briefly in water to aid in unmolding flan cleanly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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