Banh Flan

Name: Banh Flan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 4 eggs; 400 ml milk; 80 g sugar; 2 tbsp caramel; 1 tsp vanilla

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Banh Flan, a nod to the French influence in Vietnamese cuisine, is a cherished dessert often found in bustling cafes or enjoyed at home. This velvety custard is reserved for special moments—an afternoon treat with a cup of robust Vietnamese coffee or a sweet finish to a leisurely family meal. Prepared with care, it reflects the way a Vietnamese family cook might balance flavors and textures to create a harmonious delight.

The dish offers a delicate dance between rich, creamy custard and a whisper of fragrant vanilla, all underpinned by a subtle caramel depth. As you take a bite, the smooth texture melts effortlessly, leaving a lingering sweetness. This home version invites you to savor each spoonful in a quiet moment of indulgence.

Ingredients

4eggs
400 mlmilk
80 gsugar
2 tbspcaramel
1 tspvanilla

Method

Begin by bringing 4 eggs to room temperature. This ensures they mix smoothly with the other ingredients, resulting in a creamy flan. Crack the eggs into a large mixing bowl and set aside.
In a medium saucepan, combine 400 ml of milk and 80 g of sugar. Place the saucepan over low heat and stir gently until the sugar dissolves completely. Be careful not to let the milk boil; it should be warm to the touch, which helps the sugar dissolve and prevents curdling when mixed with the eggs.
Slowly pour the warm milk mixture into the bowl with the eggs, whisking continuously. This gradual mixing prevents the eggs from cooking too quickly and forming lumps. Once combined, add 1 tsp of vanilla extract and stir until fully incorporated.
Prepare your caramel by evenly spreading 2 tbsp of caramel into the bottom of each ramekin. The caramel should coat the base of the ramekin, which will create a beautiful golden top once the flan is inverted.
Pour the egg and milk mixture into the caramel-lined ramekins, filling them almost to the top. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath, or 'bain-marie,' ensures even cooking and prevents the custard from cracking.
Carefully transfer the baking dish to a preheated oven at 150°C (302°F). Bake until the flans are set but still slightly wobbly in the center, which usually takes about 30-40 minutes. The flan should have a slight jiggle when gently shaken.
Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until fully chilled. This chilling time allows the flan to firm up and the flavors to meld.
To serve, run a knife around the edge of each flan to loosen it. Invert the ramekin onto a plate, allowing the caramel to drizzle over the top. Serve chilled, enjoying the smooth, creamy texture and rich caramel flavor.