Bánh Flan
Bánh Flan is a Vietnamese interpretation of crème caramel, featuring a rich, creamy custard base with a delicate caramel topping. This dessert is steamed to perfection, resulting in a smooth and silky texture that melts in your mouth. It's a beloved treat, often enjoyed chilled.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
caramel
- 0.5 cupgranulated sugar
- 2 tbspwater
custard
- 2 pcslarge egg
- 2 pcsegg yolk
- 0.33 cupgranulated sugar
- 1 cupfresh milk
- 0.5 cupcondensed milk
- 1 tspvanilla extract
Equipment
ramekins · steamer · large bowl · saucepan · fine-mesh sieve · large pot · whisk
The method
Step by step
- 1
Prepare the caramel by combining the granulated sugar and water in a small saucepan over medium heat.
Cook’s note: Do not stir once the sugar starts to melt, just swirl the pan gently.
- 2
Cook until the mixture turns an amber color, then immediately pour the hot caramel into four individual ramekins or heat-proof molds, tilting quickly to coat the bottom evenly.
About 5 min
Cook’s note: Be careful, hot caramel is extremely hot. Work quickly as it sets fast.
- 3
In a large bowl, whisk together the large eggs, egg yolks, and remaining granulated sugar until just combined; do not overmix or create too many bubbles.
About 2 min
- 4
In a separate saucepan, gently heat the fresh milk and condensed milk over medium-low heat until warm but not boiling, stirring occasionally.
About 5 min
Cook’s note: Do not let the milk boil, as this can curdle the custard.
- 5
Slowly pour the warm milk mixture into the egg mixture while continuously whisking to temper the eggs.
About 2 min
Cook’s note: Pouring slowly prevents the eggs from scrambling.
- 6
Stir in the vanilla extract.
- 7
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles, ensuring a silky smooth texture.
About 2 min
- 8
Carefully pour the strained custard mixture over the set caramel in each ramekin.
About 1 min
- 9
Arrange the ramekins in a large steamer basket or on a rack in a large pot with about 1-2 inches of water, ensuring the water does not touch the bottom of the ramekins.
About 1 min
Cook’s note: Cover the top of the ramekins loosely with aluminum foil to prevent condensation from dripping onto the custard.
- 10
Bring the water to a gentle simmer and steam the Bánh Flan for 20-30 minutes, or until the custard is set but still slightly wobbly in the center.
About 30 min
Cook’s note: Cook over medium-low heat to avoid overcooking and creating an eggy texture.
- 11
Remove the ramekins from the steamer and let them cool completely at room temperature.
About 20 min
- 12
Once cooled, cover the ramekins and refrigerate for at least 2 hours, or preferably overnight, to allow them to chill and set fully.
About 2 hr
- 13
To serve, run a thin knife around the edge of each ramekin, then invert onto a serving plate.
Cook’s note: A quick dip of the bottom of the ramekin in warm water can help release the flan.
Keep it good
Store leftover Bánh Flan covered in the refrigerator.