Bánh flan: Vietnamese caramel custard

Bánh flan is Vietnamese caramel custard: a silky egg and milk custard set over a layer of dark caramel, usually steamed rather than baked. It's often served cold with crushed ice and a drizzle of strong black coffee, which makes it a little different from French crème caramel or Latin American flan.

Below you'll find what makes the Vietnamese version distinctive and a straightforward recipe for about 8 small cups.

Where bánh flan comes from

Flan arrived in Vietnam during the French colonial period, alongside baguettes and coffee. Over time it became thoroughly Vietnamese. Today you'll find it at street stalls, in school snack shops, at coffee shops and in home fridges. It's also called bánh caramen or kem caramen in parts of the North.

Say bánh flan as "bahn flahn." The "bánh" part is the general word for cakes and many baked or steamed goods.

What makes the Vietnamese version different

• Sweetened condensed milk is commonly part of the custard, giving a rich, rounded sweetness.
• Steaming is the traditional home method, because many Vietnamese kitchens didn't have ovens.
• Coffee is a classic topping. A spoonful of strong Vietnamese coffee poured over the cold flan adds bitterness that balances the caramel.
• Crushed ice is often added on top, especially in hot weather.

Bánh flan recipe

Makes about 8 small cups (each around 1/2 cup / 120 ml). Active time is about 30 minutes, plus cooking and chilling.

For the caramel

• 1/2 cup (100 g) granulated sugar
• 3 tablespoons water, plus 1 tablespoon hot water

For the custard

• 4 large eggs, plus 2 extra yolks
• 1 can (14 oz / 397 g) sweetened condensed milk
• 2 cups (480 ml) whole milk
• 1 teaspoon vanilla extract
• 1 small pinch of salt

To serve (optional)

• Strong black Vietnamese coffee, cooled
• Crushed ice

Steps

• 1. Make the caramel. Put the sugar and 3 tablespoons of water in a small, heavy saucepan over medium heat. Let it bubble without stirring, swirling the pan gently, until it turns a deep amber, about 6 to 10 minutes. Take it off the heat and carefully add the tablespoon of hot water; it will spit. Swirl to combine.
• 2. Coat the cups. Quickly pour a thin layer of caramel into the bottom of each heatproof cup or ramekin. Tilt to cover the base. It will harden as it cools, which is normal.
• 3. Warm the milk. Heat the whole milk and condensed milk in a pan until warm and steaming, but not boiling.
• 4. Mix the custard. In a bowl, gently whisk the eggs, yolks and salt just until combined. Avoid beating in lots of air. Slowly pour in the warm milk while stirring. Stir in the vanilla.
• 5. Strain. Pour the custard through a fine sieve into a jug. Skim off any foam. This step is what makes the flan smooth.
• 6. Fill and cover. Pour the custard into the cups over the caramel. Cover each with foil to keep condensation out.
• 7. Steam. Place the cups in a steamer over simmering water, not a rolling boil, and steam for about 20 to 25 minutes. The custard should be set at the edges with a slight wobble in the center.

Oven method: If you prefer to bake, place the cups in a baking dish, add hot water halfway up the sides and bake at 325°F (160°C) for about 35 to 45 minutes, until just set.

Cool the flans to room temperature, then refrigerate for at least 4 hours, ideally overnight.

Unmolding and serving

Run a thin knife around the edge of each cup, place a small plate on top and flip. The caramel will have turned into a glossy sauce. You can also serve the flan straight from the cup, which is common at street stalls.

For the classic Vietnamese finish, spoon a little cold black coffee over the top and add a handful of crushed ice. If you don't have a phin filter for coffee, our guide on how to use a phin filter explains the method.

Troubleshooting

• Bubbles or holes: the heat was too high. Steam gently and keep the water at a simmer.
• Watery bottom: the flan was slightly underset. Steam a few minutes longer next time.
• Bitter caramel: it cooked too dark. Pull it off the heat when it's deep amber, not dark brown.
• Caramel stuck to the cup: chill longer; overnight resting helps it dissolve into sauce.

Allergens and storage

Bánh flan contains eggs and dairy. Keep it covered in the fridge and eat within about 3 days.

Bánh flan is one of the most approachable Vietnamese desserts to try at home, alongside the others in our list of easy Vietnamese desserts.

The secret to a silky flan is low, gentle heat; if the steamer water is barely simmering, you're doing it right.