Vietnamese

Bánh Flan (Vietnamese Caramel Custard)

Name: Bánh Flan (Vietnamese Caramel Custard)
Total time: 300 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 3/4 cup granulated sugar (divided); 4 large eggs; 2 large egg yolks; 1 (14 oz) can sweetened condensed milk; 1 cup whole milk; 1 tsp vanilla extract; 1 tbsp brewed strong coffee (optional)

A silky French-influenced caramel custard with a bittersweet burnt-sugar topping, beloved as a chilled Vietnamese street dessert.

300 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Heat 1/2 cup of the sugar in a dry saucepan over medium heat, swirling occasionally, until it melts into a deep amber caramel, about 6 minutes, then quickly pour it into the bottoms of 6 ramekins, tilting to coat.

2
Whisk the eggs, egg yolks, and remaining 1/4 cup sugar together gently until just combined, taking care not to create too many bubbles.
3
Warm the condensed milk and whole milk together until steaming but not boiling, then slowly stream it into the eggs while whisking, and stir in the vanilla and optional coffee.
4
Strain the custard through a fine sieve into the caramel-lined ramekins to ensure a perfectly smooth texture.
5
Set the ramekins in a baking dish, pour hot water halfway up their sides, and bake at 325°F for 40 to 45 minutes until the centers are just set with a slight jiggle.
6
Cool to room temperature, then refrigerate at least 4 hours; to serve, run a knife around the edge and invert each onto a plate so the caramel flows over the top.

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