Bánh Flan (Vietnamese Crème Caramel)
If you want an dessert to impress, try Bánh Flan. It’s rich, creamy, and silky smooth, with a thin layer of golden caramel layer that drapes the top.
Ingredients · Servings 8
- 1/3 cup granulated sugar (72g)
- 2 tablespoons water (28g)
- 4 large whole eggs
- 1/2 cup sugar (112g)
- 1 teaspoon vanilla extract
- Pinch of salt (1/8 teaspoon)
- 2 cups milk (I’m using half evaporated milk and half whole milk)
Method · 1 h 20 min
- Combine sugar (1/3 cup, 72g) and water (2 tablespoons, 28g) in a small saucepan over medium-high heat. Give a quick swirl to even out the mixture. Cook down the mixture until it turns light amber or golden brown color (about 5 minutes and 30 seconds from start). The caramel will brown on the edges first. Shake the pan to even it out. Once you get a nice amber color, pour quickly into your mold (about 7 inches in diameter and 2 inches in height). Immediately swirl the pan around to evenly coat the bottom. Pan might be hot so use oven mitts if needed. Set aside. The caramel may harden and crack as it cools, and that’s ok.
- Preheat oven to 325°F. In a medium bowl, whisk together eggs (4), granulated sugar (1/2 cup), vanilla extract (1 teaspoon), and a pinch of salt (1/8 teaspoon) until smooth. Add milk (2 cups) and whisk until everything is well combined. Pour the mixture through a fine sieve strainer directly over the caramel. This will ensure a smooth texture. Gently tap the mold on the counter to release any air bubbles in the custard. If you like, you can skim off bubbles on the surface with a spoon, but this step is optional and does not make a big difference.
- Place your flan mold in a larger pan. Pour water halfway up the sides to create a water bath. Bake for 1 hour or until the edges are set and the center still has a slight jiggle. If using small ramekins or bowls, check for doneness at 45 minutes.
- Let the flan cool completely (about one hour), then refrigerate for at least 3 hours or until completely chilled. To serve, run a knife or anything thin around the edges of the flan to loosen it up and invert the mold onto a plate. The caramel will drizzle over the custard for a beautiful presentation.
In this recipe, we are using whole eggs and gently baking this in the oven with a water bath for the smoothest and softest texture.
What is Bánh Flan?
Banh flan is the Vietnamese version of French crème caramel. It is a soft custard dessert made with whole eggs and milk.
Unlike Filipino leche flan, which is denser and made with only egg yolks or mostly egg yolks, bánh flan like French caramel flan, uses the whole egg, resulting in a much lighter texture.
You can enjoy this Vietnamese-style flan on its own, add it to boba drinks as a topping, or enjoy it the Vietnamese way with espresso poured over the top.
What You Will Need
To make Vietnamese flan, gather the following ingredients:
- Milk: I’m using a combination of evaporated milk and whole milk here, but any combination of milk (coconut milk, half-and-half, or coconut cream thinned with a little water) will also work. Keep in mind that the lower the fat content, the lighter the custard and the longer it will take to set.
- Eggs: Use 4 whole eggs. The yolks make the custard creamy, while the whites keep it airy and soft.
- Sugar: We will use granulated white sugar and a bit of water to melt down for the caramel syrup. We will also use sugar to sweeten the custard. You can sub sweetened condensed milk for the custard for more richness.
- Vanilla Extract: For that iconic baked good aroma. If you like pandan, you can use pandan extract and make it green (an idea for St. Patrick’s Day!)
- Salt: A small pinch to balance the sweetness.
- Fine mesh strainer: for clump-free custard.
- Big whisk: For even and quick mixing.
- A small sauce pan or skillet: To make the caramel on the stovetop.
- Mixing bowl: A medium mixing bowl to make the custard.
- Baking dish: 7 or 8 inches in diameter and 2 inches in height to prevent water from the water bath accidently spilling into it.
- Baking tray: for the water bath. I’m simply using a disposable baking pan.
