📝 About This Recipe
A stunning legacy of French colonial influence in Vietnam, Banh Flan is a sophisticated evolution of the classic Crème Caramel. This version elevates the traditional custard by incorporating sweetened condensed milk, resulting in a richer, denser texture that contrasts beautifully with a bitter-sweet coffee-infused caramel. It is a silky, melt-in-your-mouth masterpiece that represents the perfect marriage of European technique and Southeast Asian pantry staples.
🥗 Ingredients
The Amber Caramel
- 1/2 cup Granulated white sugar (for the base caramel)
- 2 tablespoons Water (to dissolve the sugar)
- 1/2 teaspoon Lemon juice (prevents crystallization)
- 1 tablespoon Hot water (to thin the caramel at the end)
The Silken Custard
- 2 cups Whole milk (room temperature)
- 7 ounces Sweetened condensed milk (half of a standard 14oz can)
- 3 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (for extra richness)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 pinch Sea salt (to balance the sweetness)
For Serving
- 1/4 cup Strong brewed Vietnamese coffee (chilled)
- 1 cup Crushed ice (traditional Vietnamese style)
- 6-8 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place a clean kitchen towel at the bottom of a large roasting pan; this prevents the ramekins from sliding and insulates them from direct heat.
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2
In a small heavy-bottomed saucepan, combine the sugar, 2 tablespoons of water, and lemon juice. Heat over medium-high heat without stirring.
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3
Swirl the pan occasionally until the syrup turns a deep amber color (about 5-7 minutes). Watch closely as it can burn in seconds. Once amber, remove from heat and carefully whisk in the 1 tablespoon of hot water to keep it fluid.
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4
Immediately pour the caramel into 6-8 individual ramekins, swirling each one to coat the bottom evenly. Set aside to harden.
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5
In a medium saucepan, combine the whole milk and sweetened condensed milk. Heat over medium-low, stirring constantly until tiny bubbles form around the edges (do not boil). Remove from heat.
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6
In a large bowl, gently whisk the eggs and egg yolks together. Do not over-whisk; you want to avoid creating air bubbles which cause holes in the finished flan.
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7
Slowly temper the eggs by pouring a small stream of the warm milk mixture into the eggs while whisking gently. Continue until all milk is incorporated.
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8
Stir in the vanilla extract and a pinch of salt. Strain the entire mixture through a fine-mesh sieve into a clean pitcher to ensure a perfectly smooth texture.
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9
Divide the custard mixture evenly among the caramel-lined ramekins. If you see bubbles on the surface, pop them with a toothpick or lightly skim them off.
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10
Place the ramekins in the prepared roasting pan. Pour hot water (not boiling) into the pan until it reaches halfway up the sides of the ramekins to create a bain-marie.
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11
Cover the roasting pan tightly with aluminum foil and bake for 40-45 minutes. The flans are done when the edges are set but the centers still have a slight, jelly-like jiggle.
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12
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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13
To serve, run a thin knife around the edge of the ramekin. Invert a small plate over the ramekin, flip quickly, and shake gently until the flan releases with its golden caramel sauce.
💡 Chef's Tips
Avoid whisking the eggs too vigorously; air bubbles lead to a 'honeycomb' texture instead of a silky one. Always strain your custard through a fine-mesh sieve at least once to remove any stray egg chalazae. If the caramel hardens too quickly in the pan, return it to low heat for a few seconds to liquefy. Use a water bath (bain-marie) to ensure the eggs cook gently and don't curdle. For the most authentic flavor, use Longevity brand sweetened condensed milk.
🍽️ Serving Suggestions
Serve the flan with a small mound of crushed ice on the side to keep it chilled while eating. Drizzle a teaspoon of strong black Vietnamese coffee over the top to cut through the sweetness. Pair with a glass of iced jasmine tea to cleanse the palate between bites. Top with a few fresh berries or a slice of starfruit for a pop of color and acidity. Serve alongside a crispy almond tuile for a textural contrast.