Bánh Flan (Vietnamese Caramel Custard)

🧂 Ingredients

• 100 g granulated sugar(For the caramel)
• 4 large eggs
• 1 can (approx. 300-340g) sweetened condensed milk(Full fat recommended for richness)
• 400 ml whole milk(Can substitute with evaporated milk for a richer flavor, but adjust sweetness if needed.)
• 1 tsp vanilla extract
• 2 tbsp strong brewed coffee(Optional, but adds a classic Vietnamese touch. Use cooled coffee.)

👨‍🍳 Instructions

1. 1

   Prepare the caramel: In a small saucepan, heat the granulated sugar over medium heat. Do not stir initially. Swirl the pan gently as the sugar begins to melt and turn amber. Continue swirling until all the sugar has melted and achieved a deep amber color. Be careful not to burn it, as it will become bitter. Immediately pour the hot caramel evenly into the bottom of 8 individual ramekins (about 150-200ml capacity each) or one larger mold. Swirl each ramekin to coat the bottom. Set aside to cool and harden.

   ⏱️ 10 minutes
2. 2

   Prepare the custard base: In a medium bowl, whisk the eggs until lightly beaten. Add the sweetened condensed milk, whole milk, vanilla extract, and optional brewed coffee. Whisk gently until just combined. Avoid over-whisking, which can incorporate too much air and create bubbles in the custard.

   ⏱️ 5 minutes
3. 3

   Strain the custard: Pour the custard mixture through a fine-mesh sieve into a pitcher or a large measuring cup with a spout. This step is crucial for achieving a silky smooth texture by removing any eggy bits or unincorporated ingredients. Carefully pour the strained custard evenly into the prepared ramekins, over the hardened caramel.

   ⏱️ 5 minutes
4. 4

   Bake the bánh flan: Preheat your oven to 150°C (300°F). Place the filled ramekins into a larger baking pan. Carefully pour hot water into the larger baking pan, creating a water bath (bain-marie) that comes about halfway up the sides of the ramekins. This ensures gentle, even cooking. Bake for 45-55 minutes, or until the custards are set but still slightly jiggly in the center. You can test for doneness by gently shaking a ramekin; the edges should be firm, and the center should wobble slightly.

   ⏱️ 45-55 minutes
5. 5

   Chill completely: Carefully remove the ramekins from the water bath. Let them cool at room temperature for about 30 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 5-6 hours, or preferably overnight, until thoroughly chilled and firm.

   ⏱️ 6 hours
6. 6

   Serve: To unmold, run a thin knife or offset spatula around the edge of each ramekin. Place a serving plate over the top of the ramekin and quickly invert. The bánh flan should slide out onto the plate, with the caramel sauce pooling around it.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to smooth bánh flan is gentle whisking and straining the custard mixture.
• ✓A water bath (bain-marie) is essential for even cooking and preventing the custard from curdling.
• ✓Ensure the caramel is a deep amber color but not burnt to avoid bitterness.
• ✓Chilling is crucial for the custard to set properly and for the flavors to meld.
• ✓The addition of strong coffee is a common and delicious variation that complements the sweetness.

🔄 Variations

• Individual ramekins for easy serving.
• A single large mold for a family-style dessert.
• Infuse the milk with pandan leaves for a fragrant twist.
• Add a pinch of salt to the custard base to balance the sweetness.

🥗 Nutrition

Per serving