Bánh Flan (Vietnamese Caramel Custard)
Local name: Bánh flan
In short: Silky steamed egg and milk custard with a layer of dark caramel, chilled and turned out so the sauce runs down the sides. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 250 kcal
Bánh flan is the Vietnamese version of crème caramel, a staple in cafés and a favorite dessert at family dinners. Eggs, milk and a little condensed milk are steamed gently in molds lined with dark caramel, which gives a custard that is smooth and tender rather than firm. It is chilled, turned out and often topped with a spoon of strong coffee and crushed ice, in a style called bánh flan cà phê. The caramel is slightly bitter, balancing the sweet milk.
Instructions
- Make the caramel: heat the sugar and water in a small pan over medium heat without stirring, swirling now and then, for 5 to 7 minutes until deep amber. Pour about 1 tablespoon into each of six 150 ml (5 oz) ramekins and tilt to coat the bottoms.
- Warm the milk with the sugar until the sugar dissolves and the milk is steaming but not boiling. Stir in the condensed milk and vanilla and cool for 5 minutes.
- Whisk the eggs gently in a large bowl, without making foam. Slowly pour in the warm milk, whisking. Strain through a fine sieve into a jug and skim off any bubbles.
- Pour the custard into the ramekins and cover each tightly with foil.
- Set the ramekins on a rack in a wide pot and add simmering water to come halfway up their sides. Cover the pot with a towel-wrapped lid and steam over the lowest heat for 20 to 25 minutes, until the custard is set with a slight wobble in the center (about 77°C / 170°F).
- Cool, then chill for at least 4 hours. Run a knife around each custard, set a plate on top and flip, so the caramel runs down the sides.
Tips
- Keep the water at the barest simmer, because boiling water makes a holey, rubbery custard. A towel under the lid catches condensation so it does not drip onto the custard.
- To bake instead, set the ramekins in a water bath in a 160°C (325°F) oven for 30 to 35 minutes. For the café version, top each custard with a spoon of strong coffee and crushed ice.
Questions and answers
Why is my flan full of little holes?
The heat was too high or the mixture had too much air. Whisk gently, strain the custard and keep the water at a very low simmer.
How long does bánh flan keep?
Up to 3 days in the fridge, covered. Unmold it just before serving, since the caramel melts into a sauce as it stands.
How is bánh flan different from crème caramel?
It is very similar, but Vietnamese versions often use condensed milk and are steamed, which gives a softer, silkier texture. They are also served with coffee and ice.
How long does it take to make Bánh Flan (Vietnamese Caramel Custard)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Bánh Flan (Vietnamese Caramel Custard)?
About 250 kcal per serving, with 8 g of protein, 36 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Fiber | 0 g |
| Sugar | 34 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
