Banh Flan (Vietnamese Flan) is a delectable dessert features a layer of caramelized sugar on the bottom and a rich, creamy custard made from eggs, milk and sugar. You will have a creamy and luscious dessert on the table.
This Vietnamese Flan and Filipino Leche Flan both custard desserts that share some similarities but use different ingredients.
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Why you'll love this recipe
- very easy to make with just a few ingredients and some basic kitchen tools, you can create a delicious dessert.
- creamy texture with rich flavour.
- it's a great dessert to bring to potlucks or dinner parties.
What is Banh Flan?
Banh Flan, also known as a Vietnamese Flan or Creme Caramel, is a popular dessert in Vietnam. It consists a layer of caramelized sugar, top with creamy custard then baked or steamed to perfection.
Once the creme caramel is cooled/chilled, it is then inverted onto a plate, so the caramelized sugar forms a syrupy sauce on top of the custard. Yummm!
Ingredients
- Milk: it's best to use whole milk to achieve a creamy texture. I am using evaporated milk for this recipe.
- Eggs: room temperature eggs are esier to mix and cook evenly.
- Sugar: I am using granulated sugar for this recipe.
- Vanilla extract: adds extra flavour for this recipe.
How to make it
Step 1. Make the caramel.
In a saucepan add sugar and dissolve in a medium heat until brown. Transfer to small bowls and let it cool.
Step 2. Make the custard.
In a large bowl, combine egg, granulated sugar, vanilla extract and evaporated milk. Whisk until smooth.
Step 3. Transfer the custard to bowl.
Strain egg mixture and pour into individual ramekins.
Step 4. Bake.
Cover ramekins with aluminum foil and place in a larger baking tray with water, the water should reach halfway up the side of the baking dish.
Step 5. Cool and serve.
Allow to cool and refrigerate to chill. Run a knife around the edges. Transfer to a serving plate and enjoy!
Key Tips
- Make sure to watch caramel closely when making them as they can burn easily. Remove from the heat right away when done cooking.
- Strain egg mixture (custard) it can help to remove lumps and air bubbles achieving a soft and creamier texture.
- Let it cool before refrigerating to prevent them from breaking or cracking.
- Before trasfering to a serving plate run a knife around the edges to loosen and invert into a serving plate.
Store
To store, cover them with plastic wrap or lid and store in the refrigerator for 3 to 4 days. Freezing is not recommended. Do not Freeze as they will change the texture. Cover them tightly to prevent from drying out.
Recipe FAQ'S
No, they actually have different texture. For best result, whole milk is highly recommended.
It's important to watch closely and stir often to prevent the caramel from burning. Make sure to remove it from the heat right away once it turns deep golden brown.
Let the flan steam in low heat. Make sure to cool/chill them before serving.
What to make next
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Banh Flan (Vietnamese Flan)
Ingredients
Caramel
- ⅓ cup sugar
- 2 tablespoon water
Custard
- 1( can) 359 ml evaporated milk
- 3 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the sugar and water over medium heat until turns golden brown.
- Immediately pour the caramel into individual ramekins and swirl it around to coat the bottom evenly. Set aside to cool.
- Preheat oven at 150C/300F.
- In a mixing bowl, whisk together the eggs, evaporated milk, sugar and vanilla extract until well combined. Strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles.
- Pour the custard mixture into the individual caramel-coated ramekins. Cover them tightly with foil.
- Place the ramekins in the tray and fill the tray ½ of the way up with medium-hot water from the tap.
- Bake flan for 40-50 minutes or until toothpick inserted comes out clean.
- Take the ramekins out of the tray and let it cool for 15-20 minutes. Carefully remove the aluminum foil.
- Cover the flan with saran wrap. Cool and refrigerate for 4 hours.
- To serve, run a knife around the top edge of the pudding. Turn the ramekin upside down on your serving plate, and while holding the ramekin down on the plate give it few big shakes to ease the pudding out and syrup.
- Serve and enjoy!
Notes
- Make sure to watch caramel closely when making them as they can burn easily. Remove from the heat right away when done cooking.
- Strain egg mixture (custard) it can help to remove lumps and air bubbles achieving a soft and creamier texture.
- Let it cool before refrigerating to prevent them from breaking or cracking.
- Before trasfering to a serving plate run a knife around the edges to loosen and invert into a serving plate.
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