Vietnamese Green Tea Crème Caramel (Matcha Flan)
Matcha Flan (Bánh Flan Trà Xanh), a twist on the classic Vietnamese Crème Caramel (Bánh Flan), combines the smooth, custard-like texture of flan with the earthy, slightly bittersweet flavour of matcha green tea. This dessert balances the creamy richness of traditional flan with the unique aroma and vibrant colour of matcha, offering a refreshing and eye-catching treat for green tea lovers. The caramel layer on top adds a beautiful contrast in both taste and appearance, providing a hint of sweetness to complement the delicate bitterness of the matcha.
History of Crème Caramel
Crème Caramel originated in ancient Rome, where early versions of custards were made using eggs and milk to create a soft, rich texture. This style of dessert spread across Europe and eventually took on distinct variations. The caramel-custard combination we know today became especially popular in France, where it was refined and known as “crème caramel.” French colonial influence brought this dessert to Vietnam, where it was embraced and adapted into Vietnamese cuisine as Bánh Flan. The Vietnamese version often incorporates local flavours and ingredients, such as condensed milk, coconut milk, or in this case, matcha powder, to create unique spins on the traditional recipe.
The Benefits of Matcha
Matcha green tea powder, an ingredient at the heart of this recipe, is packed with health benefits. Known for its high antioxidant content, matcha can support heart health, enhance metabolism, and promote relaxation through the amino acid L-theanine. Its natural caffeine content provides a gentle energy boost, helping maintain focus without the jitteriness often associated with coffee. Together, these benefits make matcha a nourishing addition to this dessert, creating a treat that’s both delicious and potentially beneficial for health.
A Vietnamese Twist on a French Classic
This Matcha Flan recipe highlights the versatility of Crème Caramel, merging French technique with Vietnamese creativity. The result is a dessert that captures the silky texture and caramel sweetness of traditional flan while celebrating the refreshing taste of matcha green tea. Perfect for those looking to explore new flavours, this Matcha Flan brings a subtle complexity and elegance to any occasion.
Here are a few notes on my Vietnamese Green Tea Crème Caramel recipe:
- I use half-and-half (half milk and half cream) for the milk to give the flan a creamier texture. If you prefer, you can substitute it with unsweetened milk.
- The cooking time for the flan varies depending on several factors, such as the cooking method (oven or steamer) and the size of the ramekins. In this recipe, I steam the flan in the oven using a water bath. I set the temperature to 150°C (300°F), which results in a longer cooking time compared to other methods.
- If this is your first time making caramel, be mindful of the heat and cooking time. Cooking the caramel for too long or at too high a temperature will result in a burnt, bitter flavour that can overpower the delicate nature of the flan. Conversely, if the caramel is not cooked long enough, it won’t develop the beautiful colour characteristic of the dessert. Make sure to remove the caramel from the heat at the right moment and immediately pour it into the ramekins (or moulds) so that it hardens before adding the custard. If the caramel remains liquid, it will mix with the custard, which is not how the flan should be made.
Q&As on Vietnamese Green Tea Crème Caramel (Matcha Flan)
1. The recipe mentions using “matcha (green tea) powder (culinary grade).” What does “culinary grade” mean?
“Culinary grade” matcha refers to a type of matcha powder specifically intended for cooking and baking. It typically has a stronger, more robust flavour than “ceremonial grade” matcha, which is more delicate and reserved for drinking on its own. Culinary grade matcha is slightly less expensive and blends well in recipes, making it ideal for use in desserts like Vietnamese Green Tea Crème Caramel, where its vibrant colour and flavour can enhance the dish.
2. What are some of the benefits of green tea?
Green tea is known for its numerous health benefits, thanks to its high levels of antioxidants, particularly catechins. These antioxidants can help protect cells from damage, support heart health, and may reduce the risk of certain cancers. Green tea also contains L-theanine, an amino acid that promotes relaxation without drowsiness, and a moderate amount of caffeine, which can enhance alertness. Additionally, green tea is linked to improved metabolism and can support weight management when combined with a healthy diet. Its anti-inflammatory properties also make it a popular choice for promoting overall wellness.
3. My caramel is still a bit runny after sitting in the ramekins for a while. How can I get it to harden so it won’t seep into the custard later?
If your caramel is still runny, a simple way to help it harden is to place the ramekins in the fridge for about 15-20 minutes. The cold temperature will encourage the caramel to solidify faster, creating a firm layer that will prevent it from seeping into the custard when you add it. Just be sure the caramel has set completely before pouring in the custard mixture.
4. How does the number of egg yolks and egg whites affect the texture of the flan?
The balance of egg yolks and egg whites plays an important role in the texture of flan. Using more egg yolks creates a richer, creamier flan with a smooth, custard-like consistency. In contrast, adding more egg whites will make the flan firmer and a bit denser. This recipe strikes a balance by using both yolks and whites to achieve a flan that is soft and silky but still holds its shape well. Adjusting the ratio can help you customize the texture to your preference.
5. How do I check if my flan is fully cooked?
To check if your flan is fully cooked, gently insert a toothpick or skewer into the centre of the flan. If it comes out clean, with no custard sticking to it, the flan is set and ready. Another sign of doneness is a slight jiggle in the centre when you gently shake the ramekin – if the edges are firm and the centre moves slightly, it’s likely cooked through. Be careful not to overcook, as this can cause the flan to become dense or develop a grainy texture.
Recipe for Vietnamese Green Tea Crème Caramel (Matcha Flan)
Equipment
- 1 steamer or oven
- 1 Pot
Ingredients
- 5 eggs
- 500 mL half-and-half (half milk and half cream)
- 160 grams condensed milk
- 100 grams sugar
- 50 mL water (for the caramel)
- 40 mL water (to add later to the caramel)
- 2 tablespoons matcha (green tea) powder (culinary grade)
Instructions
- Make the Caramel:In a small pot, combine the sugar with 50 mL of water, and place it over medium heat. Avoid using any utensils to stir the mixture, as this may cause crystallization. Instead, gently swirl the pot from time to time to help the sugar dissolve evenly and prevent sticking.While the sugar is heating, prepare the ramekins by setting them out nearby. When the sugar mixture reaches an orange colour, carefully add 40 mL of water. Continue swirling the pot gently to mix the added water, allowing the caramel to darken evenly.Once the caramel has thickened and reaches a rich dark orange colour, remove the pot from the heat immediately to prevent it from burning or becoming bitter.Quickly pour the hot caramel into the bottom of each ramekin, dividing it evenly. Allow the caramel to sit in the ramekins, where it will cool and harden before you add the custard.
- Make the Custard:In a mixing bowl, crack open the 5 eggs. Separate out the yolks and whites, keeping all 5 yolks and only 4 of the egg whites. Set the extra egg white aside, as it will not be needed for this recipe.Using a whisk or fork, gently beat the egg yolks in a single direction until they become smooth and uniform, being careful not to overbeat.In a separate bowl, beat the egg whites gently to break them up, then add them to the yolks. Mix the yolks and whites together slowly, combining them without introducing too much air.In a pot, combine the half-and-half, condensed milk, and matcha powder. Heat the mixture over medium heat, stirring gently to dissolve the matcha and ensure everything is well combined without any lumps.When the milk mixture is hot but not yet boiling, remove it from the heat. This will keep the mixture smooth and prevent curdling.Slowly pour the hot milk mixture into the bowl with the egg mixture, stirring gently to incorporate without creating bubbles.Pass the mixture through a fine mesh strainer to remove any lumps, ensuring a smooth custard consistency that will give the flan a creamy texture.Arrange the ramekins in a deep baking pan. Carefully pour the custard mixture over the hardened caramel in each ramekin, filling them evenly.
- Steam:Cover the ramekins. Pour water into the baking pan until it reaches halfway up the sides of the ramekins, creating a water bath for gentle steaming.Preheat the oven to 150°C (300°F), then place the pan in the oven and steam the flan for about 1 hour and 30 minutes, or until the custard is fully set. To check for doneness, insert a toothpick into the centre of the flan; if it comes out clean, the flan is ready.Carefully remove the baking pan from the oven, then take the ramekins out of the water bath. Allow them to cool at room temperature for about 10 minutes before handling further.Once the flan has cooled, transfer the ramekins to the refrigerator, and chill for at least 2 hours before serving to achieve the best texture.
- Serve:To unmould the flan, run a small knife along the edges of each ramekin to loosen it. Place a serving plate on top of the ramekin, then invert it to release the flan, allowing the caramel sauce to drizzle over the top.Your Vietnamese Green Tea Crème Caramel (Matcha Flan) is now ready to serve! Enjoy the smooth, delicate custard with a hint of earthy matcha and caramel sweetness.