Bánh Flan (Vietnamese Flan)

Bánh flan is one of those desserts that feels fancy but is secretly made from just a few simple ingredients. It’s rich, creamy, and silky smooth, with a thin layer of golden caramel that melts right into the custard.

Growing up, I always remember seeing trays of flan in the fridge, cooling in little glass bowls, ready for dessert or an after-school treat. It’s one of those desserts that shows up everywhere — family dinners, holidays, or just a sweet craving at home.

This recipe keeps things classic. No special molds, no complicated steps. Just a handful of ingredients and an easy method that gives you that soft, melt-in-your-mouth Vietnamese flan every time. And if you love coffee, a pinch of instant espresso in the caramel adds a deeper flavor that balances the sweetness beautifully.

If you’re into Vietnamese desserts, don’t stop here! Try my Bánh Bò Nướng, Chè Ba Màu (Three Color Dessert), Chè Thai (Vietnamese Fruit Cocktail), or Chè Chuối (Banana Coconut Pudding) next — they’re just as easy and always hit the spot.

What is Vietnamese Flan?

Bánh flan is Vietnam’s version of caramel flan or crème caramel. It’s made with eggs, milk, sugar, and vanilla, creating a smooth, delicate custard topped with caramel syrup. You’ll find it chilled in small bowls at family gatherings or cafés, often served with crushed ice or a drizzle of coffee.

Why You’ll Love This Vietnamese Flan Recipe

• Only 5 ingredients: Simple, pantry-friendly staples.
• Make-ahead dessert: Keeps perfectly in the fridge for a few days.
• No fancy equipment: Works with any oven-safe bowls or a baking dish.
• Classic flavor: Light, eggy custard with a fragrant caramel layer.
• Optional coffee flavor: Add espresso to the caramel for a café-style flavor.

Kitchen Tools You’ll Need

• Fine mesh sieve (for silky texture)
• Ramekins, small bowls, or an 8-inch baking dish
• Baking tray (for a water bath)
• Kettle or saucepan (for boiling water)

Ingredients You’ll Need (Full Ingredients in Recipe Card)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Milk: Whole or 2% milk works best. For a richer version, replace some milk with heavy cream. For dairy-free flan, coconut milk is a great option.
• Eggs: Use 3 whole eggs and 3 yolks. The yolks make the custard creamy, while the whites help it set.
• Sugar: Used for both the caramel and the custard. You can replace part of it with sweetened condensed milk for extra richness.
• Vanilla Extract: Adds aroma and warmth. Vanilla bean paste also works beautifully if you have it.
• Instant Coffee or Espresso (optional): A small pinch in the caramel adds depth and keeps the sweetness balanced.

How to Make Vietnamese Flan (Banh Flan)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

1. Preheat and prepare. Preheat your oven to 300°F (150°C). Boil water for the water bath — you’ll pour it around the flan later for gentle, even cooking. If you’re using coffee, dissolve a bit of instant espresso in 1 tablespoon of hot water and set it aside.
2. Make the caramel. Add ½ cup of sugar to a small saucepan and cook over medium-low heat. Let it melt slowly without stirring. Once it turns a deep amber color, remove it from the heat right away. If using espresso, stir it in now. Carefully pour the hot caramel into your ramekins or baking dish and swirl to coat the bottoms. The caramel will harden as it cools — that’s normal.

1. Warm the milk. In a saucepan, heat the milk and sugar (or condensed milk) just until the sugar dissolves. Don’t let it boil. Remove from heat and let it cool slightly — it should be warm, not hot, so it doesn’t cook the eggs.
2. Make the custard. In a medium bowl, whisk together the eggs, egg yolks, and vanilla until just combined. Slowly pour in the warm milk a little at a time while whisking gently. This “tempers” the eggs so they don’t scramble. Avoid whisking too hard; overmixing can cause bubbles that make the flan less smooth.

1. Strain and pour. Pour the mixture through a fine mesh sieve into a large measuring cup or bowl. This removes any bits of egg and ensures the custard bakes silky smooth. Carefully pour the custard over the caramel in your ramekins or dish. Cover each with foil and poke a few small holes on top to release steam.
2. Bake or pressure cook.
   • For the oven, place the ramekins in a baking tray and pour hot water around them until it reaches halfway up the sides. Bake for 50–70 minutes, until the centers jiggle slightly but aren’t liquid.
   • For the Instant Pot, add 1 cup of water to the pot, place the trivet inside, and carefully stack the ramekins on top. Cook on High Pressure for 12 minutes, then let the pressure release naturally.

1. Chill and serve. Remove from heat and let cool completely before refrigerating for at least 4–6 hours, or overnight. To serve, run a knife around the edge of each flan, invert onto a plate, and let the caramel drizzle over the top.

Storage

Keep flan covered in the fridge for up to 4 days. Store it in the ramekins or transfer to airtight containers after unmolding. Avoid freezing — it changes the texture.

If the caramel hardens in the fridge, place the dish in a shallow bowl of warm water for 5–10 minutes to loosen it before serving.

Ready to Make This Vietnamese Dessert?

Bánh flan is simple, nostalgic, and always a crowd favorite. Once you get the hang of the caramel and custard, you’ll find yourself making it on repeat, for family dinners, holidays, or just a quiet treat after a long day. If you make this recipe, leave a comment below or tag me on social so I can see your version!

RECIPE