Banh Flan

Name: Banh Flan
Yield: 4
Cuisine: Vietnam
Ingredients: Sugar, divided — 150 g (3/4 cup); Water — 3 tbsp; Eggs — 4; Condensed milk — 200 ml (3/4 cup plus 1 tbsp); Whole milk — 400 ml (1 3/4 cups); Vanilla extract — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Sugar, divided — 150 g (3/4 cup)
Water — 3 tbsp
Eggs — 4
Condensed milk — 200 ml (3/4 cup plus 1 tbsp)
Whole milk — 400 ml (1 3/4 cups)
Vanilla extract — 1 tsp

Method

Preheat the oven to 160°C (325°F).
Make the caramel: combine 100 g of the sugar with the water in a small saucepan and cook over medium heat, without stirring, until it turns a deep amber colour, about 6-8 minutes.
Quickly pour the caramel into the bottom of each ramekin, tilting to coat the base evenly. Set aside to harden slightly.
In a mixing bowl, whisk the eggs with the remaining sugar until combined.
Whisk in the condensed milk, whole milk and vanilla extract until smooth.
Strain the custard mixture through a fine sieve and pour evenly over the caramel in each ramekin.
Place the ramekins in a large roasting tray and add hot water to the tray, reaching halfway up the sides of the ramekins.
Bake for 40-45 minutes, until the custard is just set but still slightly wobbly in the centre.
Cool completely, then refrigerate for at least 3 hours, or overnight, before serving. 10To serve, run a knife around the edge of each ramekin and invert onto a plate, allowing the caramel sauce to pour over the custard.

Introduction: A legacy of French colonial influence, banh flan is a smooth, silky caramel custard beloved across Vietnam, often infused with a touch of condensed milk and sometimes coffee, making it distinctly Vietnamese despite its French origins.

Cultural Background: A legacy of French colonial influence, banh flan is a smooth, silky caramel custard beloved across Vietnam, often infused with a touch of condensed milk and sometimes coffee, making it distinctly Vietnamese despite its French origins.

Tips: Watch the caramel closely — it should be a deep amber, not burnt, for the best flavour. Straining the custard mixture removes any bits of cooked egg for the smoothest texture. Chilling thoroughly before serving is essential for the custard to set properly and unmould cleanly.

Variations: Add a shot of strong Vietnamese coffee to the custard mixture for a coffee flan variation. Top with whipped cream for extra indulgence. Add a splash of rum to the caramel for a deeper flavour. Vegetarian as written; not easily converted to vegan, as eggs and dairy are essential to the custard's texture.

Storage: Refrigerate in the ramekins, covered, for up to 4 days.

Reheating: Not applicable — this dessert is served cold and is not reheated.

FAQs:

Q: Why does the custard need a water bath?

A: A water bath provides gentle, even heat, preventing the custard from curdling or developing air bubbles during baking.

Q: Can I make this dessert ahead of time?

A: Yes, it needs to chill for several hours or overnight anyway, making it an excellent make-ahead dessert.

Q: What makes this different from French crème caramel?

A: The Vietnamese version often includes condensed milk, giving it a slightly denser, richer character compared to the traditional French version.