Silky Coffee Caramel Custard — Bánh Flan
Vietnamese-French fusion dessert from Saigon cafés, silky coffee-scented caramel custard inverted from a small mould and eaten over crushed ice.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure 80g caster sugar, 2 tbsp water, 60ml brewed Vietnamese coffee, 160g condensed milk, 200ml whole milk, 2 eggs, 1 egg yolk, 0.5 tsp vanilla extract, and 120g crushed ice. Have two 200ml ramekins, fine sieve, and deep baking dish ready.
Bake 1
Divide 80g sugar and 2 tbsp water between two saucepans over medium heat. Cook each 3–4 minutes without stirring until deep amber, swirling gently to even colour. Immediately pour into each ramekin, tilting to coat the base. Caramel sets hard within seconds.
Build
Whisk 160g condensed milk, 200ml whole milk, 2 eggs, 1 yolk, 60ml coffee, and 0.5 tsp vanilla for 30 seconds until smooth without aerating. Strain through fine sieve into both caramel-lined ramekins to remove any egg bits, dividing evenly.
Bake 2
Place both ramekins in a deep baking dish, pour boiling water halfway up the sides. Cover loosely with foil. Bake at 150°C for 35–40 minutes until edges set but centres wobble slightly when tapped.
Rest
Remove ramekins from water bath and cool 30 minutes at room temperature. Refrigerate at least 4 hours until fully chilled and firm.
Plate
Run a thin knife around each ramekin's inside edge. Invert shallow bowls over each ramekin, turn in one confident motion, and lift. The caramel pools around each flan. Surround with crushed ice and serve immediately.
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