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.
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.
Kitchen tools you will also need:
- 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: Make sure your baking dish have at least 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.
How to Make Vietnamese Flan
Step 1: Make the caramel
Combine sugar and water 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.
Stop here!
Once you get a nice amber color, pour quickly into your pan. Immediately swirl the pan around to evenly coat the bottom. Pan might be hot so use oven mitts if needed.
Set the pan aside. The caramel may harden and crack as it cools, but it’s ok.
Step 2: Preheat oven and make the custard
Preheat oven to 325°F (165°C).
In a medium bowl, whisk together eggs, sugar, vanilla extract, and a pinch of salt until smooth. Add milk and whisk until everything is well combined.
Pour the mixture through a fine sieve strainer directly over the caramel. This will ensure a silky 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.
Step 3: Bake in a water bath
Place your flan mold in a larger pan. Pour water halfway up the sides to create a water bath and what the French calls a bain-marie.
Bake for about 1 hour or until the edges are set and the center still has a slight jiggle.
Step 4: Chill and serve
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.
Storage
Keep flan covered in the fridge for up to 4 days. Baked flan doesn’t freeze well without compromising texture so enjoy immediately or refrigerate for best results.
Tips for Success
- Watch the caramel closely. Once it turns amber (similar to the shade of maple syrup), remove it from the heat right away. Do not let it turn dark brown, or it will taste bitter. If that happens, you’ll need to start over with a new pan, and the burned one will need soaking.
- Work quickly. Caramel hardens fast and can be difficult to spread. If it sets too soon, briefly warm the ramekin or mold (only if it is heatproof or microwave-safe) to loosen it. If the caramel does not reach the edges of the mold or crack afterward, that is fine too. It will melt again.
- Check for doneness: You can test doneness by inserting a toothpick into the center. If it comes out clean, the flan is done. However, the custard is light in color and hard to see on a beige toothpick (blame it on getting older), so I prefer using the finger test. With clean hands, lightly wet your finger and gently tap the center of the custard. It should feel set, bounce back, and still have a slight jiggle.
FAQs
Can I steam the custard instead?
Yes. In Vietnam, banh flan is traditionally steamed since ovens are not common. Filipino leche flan is also steamed. If you do not have an oven, steaming is a great alternative.
How long it takes to steam?
It would take about the same time, 60 minutes (1 hour) on a gentle steam.
Keep in mind that there is a lot more condensation when steaming. Occasionally remove the lid to wipe down its underside.
Alternatively, cover the flan tightly with foil so condensation doesn’t drip onto the custard.
Bánh Flan (Vietnamese Crème Caramel)
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Light, silky custard topped with rich caramel, this Vietnamese-style flan is made with simple ingredients and whole eggs for a soft, delicate texture. It’s baked in the oven using a bain-marie (water bath), but it can also be steamed if you prefer.
Ingredients
Caramel
- 1/3 cup granulated sugar (72g)
- 2 tablespoons water (28g)
Custard
- 4 large whole eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt (1/8 teaspoon)
- 2 cups milk (I’m using half evaporated milk and half whole milk)
Instructions
- Make the caramel: 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 with at least 1-1/4 inch 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 and make the custard: 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.
- Bake in a water bath: Place your flan mold in a larger pan. Pour water halfway up the sides to create a water bath. Bake for about 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.
- Chill and serve: 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.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian, Vietnamese, French
