Banh flan – Vietnamese caramel custard dessert Recipe
Banh flan is the Vietnamese version of crème caramel – a smooth, delicate custard dessert with a layer of liquid caramel. In Vietnam it’s often served chilled with ice cubes and a splash of black coffee, creating an intriguing contrast of flavors. It’s a simple yet impressive dessert that can be prepared a day ahead of guests arriving.
Banh flan trafił do Wietnamu w czasach kolonialnych jako adaptacja francuskiego crème caramel i szybko wtopił się w lokalną kulturę kawiarni. Często podaje się go z lodem i kawą, co łagodzi intensywność robusty.
This banh flan combines the familiar comfort of crème caramel with a distinctly Vietnamese way of serving it, often with ice and strong coffee. It’s silky, rich, and surprisingly easy to make ahead for guests.
Dlaczego ta wersja działa
- Pieczemy w stosunkowo niskiej temperaturze, co daje równomierne ścinanie bez porów w strukturze.
- Mieszanka mleka, śmietanki i mleka skondensowanego daje kremowość, ale flan nadal dobrze trzyma kształt.
- Przecedzenie masy przed pieczeniem usuwa grudki i białkowe niteczki, dając wyjątkowo gładką teksturę.
- Karmel robiony z dodatkiem wody łatwiej kontrolować niż suchy karmel, co zmniejsza ryzyko przypalenia.
Chef's tips
Avoid boiling the milk mixture so the custard stays smooth and doesn’t curdle. When baking, don’t overcook – take the flans out as soon as the centers still have a gentle wobble. Straining the mixture is key to a perfectly silky texture.
How to serve
Serve each flan on a small plate with plenty of caramel sauce. For a café-style Vietnamese twist, add a shot of strong black coffee around the custard and a few ice cubes. You can also garnish with a thin slice of lime or a few coffee beans.
Na co uważać
- Nie mieszaj karmelu łyżką po rozpuszczeniu cukru – kryształy mogą się zbrylić i masa skrystalizuje.
- Zbyt ciemny karmel będzie gorzki; zdejmij garnek, gdy kolor jest bursztynowy, nie czekoladowobrązowy.
- Nie przelewaj bardzo gorącego mleka do jajek – najpierw je lekko przestudź, by nie ściąć białka.
- Jeśli w kąpieli wodnej woda wrze gwałtownie, uchyl drzwiczki piekarnika i lekko zmniejsz temperaturę.
Ingredients
- sugar for the caramel - 150 g
- water for the caramel - 3 tablespoon
- sweetened condensed milk - 200 g
- milk whole or 2% - 400 ml
- 30% cream - 100 ml
- egg whole - 4 piece
- egg yolk - 2 piece
- vanilla extract - 1 teaspoon
- salt pinch - 1 pinch
Preparation
- Prepare 6 small ovenproof ramekins and place them in a deep baking tray.
- Put 150 g of sugar and 3 tablespoons of water into a small saucepan, set over medium heat and do not stir; instead gently swirl the pan until the sugar dissolves and turns an amber caramel.
- When the caramel reaches a deep golden color, quickly pour it into the ramekins, rotating each one so the bottom is evenly coated with a thin layer. Set aside to harden.
- In another saucepan, heat the milk, cream, and condensed milk until hot but not boiling. Remove from the heat and set aside for a few minutes to cool slightly.
- In a bowl, whisk together the eggs, yolks, vanilla, and a pinch of salt, mixing gently with a whisk and trying not to incorporate too much air.
- Slowly pour the warm milk mixture into the eggs, stirring gently all the time until combined.
- Strain the mixture through a sieve into a jug or bowl to remove any lumps and foam.
- Pour the custard into the ramekins over the caramel, leaving a little space at the top.
- Pour hot water into the baking tray so it comes about halfway up the sides of the ramekins – this creates a water bath.
- Place the tray in an oven preheated to 150°C (top and bottom heat) and bake for 35–40 minutes, until the custard is set – when you gently shake a ramekin, the center should wobble slightly like jelly but not be liquid.
- Remove the tray from the oven, carefully lift the ramekins out of the water bath and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, run a knife gently around the edge of each custard, place a plate on top and invert in one quick motion so the banh flan slides onto the plate along with the liquid caramel.
Storage
Store the custards covered in the refrigerator for up to 2–3 days. Unmold just before serving so the caramel stays nicely liquid and the surface of the custard doesn’t dry out.
This dessert feels both nostalgic and exotic: it’s familiar like classic crème caramel, yet the way it’s enjoyed in Vietnam with coffee and ice gives it a completely new character.
