Bánh Flan: The Dessert That Gets Me Invited Back
Caramel on top, coffee on the side, compliments everywhere.
In Vietnam we call it bánh flan or bánh caramen, and we eat it with black coffee and crushed ice, which sounds strange until you try it and then it's the only way. The bitter coffee cuts the sweetness, the ice makes it refreshing, and suddenly you've eaten four.
This is the one dessert my friends request by name. I'm fairly sure some of them only stay friends with me for the flan. I've made peace with it. I follow the recipe of NinoHomes but adjust the ingredient myself
What Is Bánh Flan?
Bánh flan (also called bánh caramen) is Vietnam's version of crème caramel, a dessert that arrived with the French and never left. The Vietnamese version is made with sweetened condensed milk, is often steamed instead of baked, and is served with black coffee and crushed ice to balance the sweetness.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 1 hr 50 min
Ingredients for Bánh Flan
Caramel
- ½ cup (80 g) sugar
- 3 tbsp water
- A few drops of lime juice
Custard
- 3 whole eggs
- 3 egg yolks
- 1 can (14 oz / 397 g) sweetened condensed milk
- 700 ml whole milk or 500 ml whole milk and 200ml heavy cream
- 1 tsp vanilla extract
For serving
- Strong black Vietnamese coffee (cà phê phin), cooled
- Crushed ice
How to Make Bánh Flan
- 1
Make the caramel: cook the sugar and water in a small pan over medium heat without stirring. Swirl the pan gently once it starts to color. When it turns deep amber, add the lime juice and take it off the heat.
- 2
Quickly pour a thin layer of caramel into each ramekin and tilt to cover the bottom. Let it harden.
- 3
Warm the whole milk until it's hot to the touch but not boiling. Stir in the condensed milk.
- 4
Gently whisk the eggs and yolks together. Don't beat them; you want as few bubbles as possible.
- 5
Slowly pour the warm milk into the eggs while stirring, then add the vanilla.
- 6
Strain the custard through a fine sieve twice, then skim off any foam on top.
- 7
Pour the custard into the ramekins and cover each one with foil.
- 8
Bake in a water bath at 350°F for 50 minutes.
- 9
Cool, then chill for at least 4 hours. Run a knife around the edge and flip onto a plate. Top with crushed ice and a splash of black coffee.
Tips for the Best Bánh Flan
- Low heat is everything. High heat gives you flan with holes in it like Swiss cheese. Still tasty, but your aunties will notice.
- Strain twice, skim once. This is how you get that glassy, smooth surface.
- Caramel goes from amber to burnt in seconds. Don't walk away to check your phone. Ask me how I know.
- No phin filter? Any strong espresso or cold brew works.
Bánh Flan FAQ
Why does my flan have holes or bubbles?
The heat was too high, or the eggs were beaten too hard. Whisk gently, strain the custard twice, and steam on the lowest heat with the lid slightly open.
Should I steam or bake bánh flan?
Both work. Steaming is the traditional Vietnamese way and gives a very soft texture. Baking in a water bath at 325°F (160°C) is easier if you're making a big batch.
How long does bánh flan keep?
Covered in the fridge, about 3 to 4 days. It never lasts that long at my house.
Can I make it without condensed milk?
You can use regular milk plus about ½ cup sugar, but it will taste more like French crème caramel than Vietnamese bánh flan.
What My Friends Said
"This is better than the one at the restaurant." (a friend, scraping the caramel with a spoon)
"Wait, coffee on flan? ...Okay, I get it now." (a skeptical friend, converted in one bite)
Bánh Flan Photos
By Secret Food · Published · Updated
