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Recipe for Vietnamese Crème Caramel (Bánh Flan)

Vietnamese Crème Caramel (Bánh Flan) is a smooth and delicate custard dessert with a layer of caramel on top. Inspired by French cuisine, this treat combines egg yolks, milk, and sugar to create a creamy, melt-in-your-mouth texture, complemented by the sweetness of caramel. Steamed until perfectly set, it offers a light and refined finish to any meal.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Crème Caramel (Bánh Flan) in action.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Cuisine Vietnamese
Servings 6

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)

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 tools to stir the mixture, as this can cause crystallization. Instead, gently swirl the pot from time to time to ensure even heating and dissolving of the sugar.
    Prepare the ramekins by placing them within easy reach. When the sugar mixture begins to turn a light yellow colour, carefully add 40 mL of water to the pot, continuing to swirl gently as the caramel darkens.
    Once the caramel has thickened and achieved a rich dark orange colour, promptly remove the pot from the heat to prevent it from burning.
    Immediately pour the caramel into the bottom of each ramekin, dividing it evenly among them. Allow the caramel to set and harden while you prepare the custard.
  • Make the Custard:
    In a mixing bowl, crack all 5 eggs and separate the yolks from the whites, keeping 5 yolks and only 4 of the egg whites.
    Beat the egg yolks gently in a single direction until they become smooth and well-combined, taking care not to overbeat them.
    In a separate bowl, beat the egg whites gently, then add the beaten yolks to the whites. Mix the two together gently to create a uniform egg mixture.
    In a pot, combine the half-and-half and condensed milk, heating the mixture over medium heat. Stir the mixture gently but consistently to ensure that the ingredients are well blended without scorching.
    When the milk mixture becomes hot but has not reached a boil, remove it from the heat immediately.
    Gradually pour the hot milk mixture into the bowl with the egg mixture, stirring gently to blend the ingredients without creating air bubbles.
    Pass the mixture through a fine mesh strainer to remove any lumps, resulting in a smooth custard that will ensure a silky texture in the finished flan.
    Carefully pour the custard mixture into each ramekin over the hardened caramel, filling them evenly.
  • Steam:
    Arrange the filled ramekins in a deep baking pan. Cover each ramekin to prevent condensation from dripping onto the custard. Pour water into the baking pan until it reaches halfway up the sides of the ramekins to create a water bath.
    Preheat the oven to 150°C (300°F) and place the baking pan with the ramekins inside. Steam the flan for approximately 1 hour and 30 minutes, or until the custard has set. To check if the flan is done, insert a toothpick into the centre; if it comes out clean, the flan is fully cooked.
    Carefully remove the ramekins from the oven and let them cool at room temperature for around 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 allow the flavours to meld and the texture to firm up.
  • Serve:
    To unmould, run a small knife around the inside edge of each ramekin to loosen the flan. Invert the ramekin onto a serving plate, allowing the flan to slide out and the caramel sauce to drizzle over the top.
    Your Vietnamese Crème Caramel (Bánh Flan) is now beautifully prepared and ready to enjoy!

Video