Recipe for Vietnamese Green Tea Crème Caramel (Matcha Flan)

Recipe for Vietnamese Green Tea Crème Caramel (Matcha Flan)

This Vietnamese Green Tea Crème Caramel or Matcha Flan (Bánh Flan Trà Xanh) combines the rich, creamy texture of traditional flan with the earthy notes of matcha green tea. The result is a smooth, vibrant dessert with a hint of bittersweet matcha flavour, beautifully complemented by a layer of caramel. Perfect for green tea lovers, this unique flan brings a refreshing twist to a classic treat.

Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Green Tea Crème Caramel in action.

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Prep Time 30

Cook Time 1 30

Total Time 2

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)
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.