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.
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.
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.
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.
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.
Enjoy chilled, as-is
Or garnish with coffee syrup, toasted coconut, or a dollop of whipped cream
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
Serve with a shot of Vietnamese iced coffee (cà phê sữa đá)
Or a delicate jasmine tea for a floral complement
6 servings