Bánh Flan is a beloved Vietnamese dessert with French roots. It features a velvety, lightly eggy custard gently baked over a layer of rich caramel. Often infused with sweetened condensed milk for added creaminess, it’s served chilled — perfect for warm afternoons.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Caramel
¾ cup granulated sugar
3 tbsp water
For the Flan
1 can sweetened condensed milk
1 can evaporated milk (or whole milk)
5 large eggs
1 tbsp vanilla extract
Optional: ½ cup (120 ml) strong brewed coffee (for a Vietnamese twist)
Make the Caramel
1
In a small saucepan, combine sugar and water .
Heat over medium, swirling occasionally, until it turns deep amber (about 8–10 minutes). Do not stir.
Quickly divide the hot caramel into 6 ramekins, tilting to coat the bottoms evenly. Set aside.
Make the Custard
2
In a mixing bowl, gently whisk eggs until just blended (avoid creating bubbles).
In another bowl, mix condensed milk , evaporated milk , and vanilla (and coffee if using).
Gradually add the milk mixture into the eggs while stirring gently.
Strain through a fine mesh sieve for the silkiest texture.
Fill and Bake
3
Preheat oven to 325°F (160°C) .
Pour the custard over the caramel in the ramekins.
Place ramekins in a deep baking dish and fill with hot water halfway up the sides (bain-marie).
Cover loosely with foil and bake for 40–45 minutes , or until the center is just set and jiggles slightly when shaken.
Cool and Unmold
4
Remove ramekins from the water bath. Let cool to room temp.
Refrigerate at least 4 hours , preferably overnight.
To serve: Run a thin knife around the edges and invert onto plates.
To Serve
Variations
6
Use coconut milk for a tropical twist
Add a hint of lime zest or pandan extract for Vietnamese flair
Infuse with coffee for a cà phê flan version
Pairing Suggestions
Ingredients For the Caramel
¾ cup granulated sugar
3 tbsp water
For the Flan
1 can sweetened condensed milk
1 can evaporated milk (or whole milk)
5 large eggs
1 tbsp vanilla extract
Optional: ½ cup (120 ml) strong brewed coffee (for a Vietnamese twist)
Directions Make the Caramel
1
In a small saucepan, combine sugar and water .
Heat over medium, swirling occasionally, until it turns deep amber (about 8–10 minutes). Do not stir.
Quickly divide the hot caramel into 6 ramekins, tilting to coat the bottoms evenly. Set aside.
Make the Custard
2
In a mixing bowl, gently whisk eggs until just blended (avoid creating bubbles).
In another bowl, mix condensed milk , evaporated milk , and vanilla (and coffee if using).
Gradually add the milk mixture into the eggs while stirring gently.
Strain through a fine mesh sieve for the silkiest texture.
Fill and Bake
3
Preheat oven to 325°F (160°C) .
Pour the custard over the caramel in the ramekins.
Place ramekins in a deep baking dish and fill with hot water halfway up the sides (bain-marie).
Cover loosely with foil and bake for 40–45 minutes , or until the center is just set and jiggles slightly when shaken.
Cool and Unmold
4
Remove ramekins from the water bath. Let cool to room temp.
Refrigerate at least 4 hours , preferably overnight.
To serve: Run a thin knife around the edges and invert onto plates.
To Serve
Variations
6
Use coconut milk for a tropical twist
Add a hint of lime zest or pandan extract for Vietnamese flair
Infuse with coffee for a cà phê flan version
Pairing Suggestions
Bánh Flan (Vietnamese Caramel Custard)
