Bánh Flan (Vietnamese Flan Creme Caramel)

Banh Flan is a classic Vietnamese dessert that is loved for its creamy texture and rich caramel flavor. This easy Vietnamese Flan Creme Caramel recipe consists of a silky, smooth custard made from eggs, milk, sugar, and vanilla, with a layer of caramel on top.

The flavor of vanilla and caramel is super delicious, and the texture is so silky smooth it practically melts on my tongue. This recipe is super simple (just four ingredients), and effortlessly tasty. The technique isn’t too hard, but it does take concentration and good timing to work with the sugar syrup before it hardens.

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This is seriously the BEST banh flan recipe that has been passed down by my mom. It’s a family recipe that has been cherished and perfected over generations, and every time I make it, it always gets devoured quickly. It’s a dessert that is perfect for any occasion, from family dinners to holiday celebrations.

If you’re looking for more Vietnamese desserts, try this Vietnamese fruit cocktail, Che Thai, or this three-layer dessert, Che Ba Mau.

What is Vietnamese Flan?

Banh flan is a type of dessert that originated in France but has become popular in many other countries, including Vietnam. It is also known as caramel custard or crème caramel.

Banh flan typically consists of a custard made from eggs, milk, sugar (or sweetened condensed milk), and vanilla extract. The custard is baked in a water bath until set and then chilled until firm. The dessert is then inverted onto a plate and served with caramel sauce drizzled over the top. Sometimes, you’ll see crushed ice placed on top to make kem flan, aka flan “ice cream.”

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In Vietnam, banh flan is a common dessert that is often served on special occasions, such as family parties, weddings, and birthdays. It is a sweet and creamy treat that is loved by kids and adults.

What does it taste like?

Banh flan is a Vietnamese dessert that is similar to a crème caramel or flan. It is made from a custard-like mixture of eggs, milk, and sugar that is baked and then chilled. When you bite into it, a good flan should wiggle and jiggle on the spoon and still be silky smooth, velvety, and creamy.

The flavor of banh flan is primarily sweet, but it also has a subtle richness from the eggs and milk used in the custard. The caramelized sugar on the bottom of the dish adds a slight bitterness and depth of flavor that complements the sweetness of the custard.

Kitchen Equipment

• fine mesh sieve
• 8 individual ramekins, two 4-cup Pyrex bowls, or an 8-inch round baking dish
• baking tray (for the water bath)

Ingredients and Substitutions

Milk: Use 2% or whole milk. You can also substitute part heavy cream if you’d like to make it creamier. To make this dairy-free, substitute milk with coconut milk, lactose-free milk, or any other milk alternative.

Eggs: You’ll need 3 whole eggs and 3 yolks (6 in total). These give the dessert that classic custard flavor and texture. They hold everything together. Not sure what to do with the extra egg whites? This egg white wraps recipe is perfect for using it up, and you can fill it with just about anything.

Vanilla extract: I use top-quality pure vanilla extract to flavor the custard, but you can also use vanilla bean paste.

Sugar: Used for the caramel topping sauce and to sweeten the flan custard.

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Instant Coffee (Optional): Used to flavor the caramel sauce to add bitterness to balance out the sweetness and creaminess of the custard.

⬇️ Please scroll down to the recipe card to see the full ingredient amounts and instructions ⬇️

Banh Flan Recipe: Step By Step

Slice and serve.

⭐️ Tips for the Best Vietnamese Flan Creme Caramel

• Watch the sugar closely: Caramel goes from great to burnt in a matter of seconds.
• Pour the caramel into the molds quickly: The caramel will harden within a few minutes. Have the molds prepped and ready so that you can quickly pour the caramel in and swirl it around to cover the bottom of the molds.
• Taste test the milk and sugar mixture: Pour the sugar in little by little and taste test the mixture to see if it is to your desired sweetness.
• Temper the eggs: Add warm milk into the eggs ½ cup at a time. (Pouring too much all at once might scramble the eggs). Tempering the eggs will help make the flan creamy, smooth, and velvety.
• Do not overmix: This will cause air bubbles in the flan.
• Strain the flan mixture through a fine mesh sieve: This removes air bubbles and clumps so your flan is silky smooth.
• Check for doneness with a toothpick or thin knife: Insert a toothpick or a thin knife into the center of the flan. The flan is done if it comes out mostly clean or with a few small, cooked custard bits attached. However, if the toothpick comes out wet and covered in liquid custard, it needs more baking time.

Troubleshooting

Variations

While the classic recipe is delicious, there are many variations you can try to give this dessert a new twist. Here are some ideas:

• Coffee Flan: Mix instant coffee granules into the custard mixture and pour a coffee sauce on top of the caramel layer for a delicious coffee-flavored dessert.
• Coconut Flan: Add coconut milk and coconut flavoring to the custard mixture to give it a tropical flavor.
• Matcha Flan: Infuse the custard with matcha powder to create a unique and trendy twist on the classic dessert.
• Chocolate Flan: Mix cocoa powder into the custard mixture and pour a chocolate sauce on top of the caramel layer to make a decadent chocolate flan.
• Pandan Flan: Add pandan extract to the custard mixture to create a unique green color and a subtle flavor that is popular in Southeast Asian desserts.

Frequently Asked Questions

How to store leftovers

Refrigerate

To store leftover banh flan after baking, let it cool to room temperature. Once it is cool, cover the dish tightly with plastic wrap or aluminum foil. Place the covered flan in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.

Reheat

Banh flan is usually served chilled, but if the caramel on the bottom of the baking dish has hardened, place it in a hot water bath to loosen it for about 5-10 minutes. Then, invert it onto a serving dish.

Do Not Store at Room Temperature

It’s important to note that it should not be left at room temperature for too long, as it can spoil quickly due to its dairy and egg content. Also, the caramel syrup may become runny if left at room temperature for an extended period. So, storing the flan in the refrigerator as soon as possible after it has cooled is best.

RECIPE

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