Bánh Flan (Vietnamese Flan)

Bánh flan is a smooth Vietnamese caramel custard with a soft, creamy texture and a thin layer of caramel on top. It’s made with simple ingredients and can be baked in a water bath or cooked in the Instant Pot, making it an easy dessert to prepare ahead and chill until you’re ready to serve.

Flan is a dessert I grew up with, and my family always added a little instant espresso to the caramel. I still make it that way because it gives the caramel a deeper flavor and helps balance the sweetness without making the flan taste strongly like coffee.

I like this version because the custard stays smooth and creamy, while the caramel adds just enough sweetness. Since it needs time to chill and set, it’s also a good dessert to make the day before.

If you want to try another Vietnamese dessert, Vietnamese Three Color Dessert (Che Ba Mau), Vietnamese Fruit Cocktail (Che Thai), or Vietnamese Banana Coconut Pudding (Che Chuoi) are all good options.

What Is Vietnamese Flan?

Vietnamese flan is a caramel custard made with eggs, milk, sugar, and vanilla. It has roots in French crème caramel, which was introduced to Vietnam during the French colonial period and later became a popular dessert throughout the country.

The custard is smooth and creamy, with a thin layer of caramel that turns into a sauce when the flan is unmolded. Vietnamese versions are often served chilled, either on their own or with a little coffee or crushed ice depending on how you grew up eating it.

Ingredients Notes

Milk: Whole milk gives the custard a little more richness, but 2% also works.

Eggs: I use a combination of whole eggs and extra yolks. The yolks make the custard creamier, while the whole eggs help it set.

Sugar: Sugar is used for both the caramel and the custard.

Vanilla: A little vanilla adds flavor without overpowering the custard.

Instant espresso: This is optional, but a small amount in the caramel adds a deeper flavor and helps balance the sweetness.

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

How to Make Vietnamese Flan

Start with the caramel because it needs to go into the ramekins before the custard. Let the sugar melt slowly over medium-low heat and watch it closely once it begins to change color. It can go from golden to burnt pretty quickly.

As soon as the caramel reaches a deep amber color, pour it into the ramekins and swirl to coat the bottoms. It will harden as it cools, which is completely normal.

For the custard, warm the milk and sugar just until the sugar dissolves. Let it cool slightly before adding it to the eggs. The milk should be warm, not hot, so it doesn’t cook the eggs.

Whisk the eggs, egg yolks, and vanilla gently, then slowly pour in the warm milk while whisking. Try not to whisk too aggressively because too many air bubbles can leave little holes in the finished custard.

Strain the mixture before pouring it into the ramekins. This catches any bits of egg and helps give the flan a smoother texture.

If you’re baking the flan, place the ramekins in a water bath so they cook gently and evenly. The centers should still have a slight jiggle when they’re done.

Let the flan cool completely before refrigerating. It needs at least 4–6 hours to chill and set, but overnight works even better.

Storage

Keep the flan covered in the refrigerator for up to 4 days.

You can leave it in the ramekins until you’re ready to serve or unmold it ahead of time and store it covered.

If the caramel has hardened around the bottom, set the ramekin in a shallow bowl of warm water for a minute or two before unmolding.

For another make-ahead Vietnamese dessert, Vietnamese Banana Coconut Pudding (Che Chuoi) is easy to prepare ahead and serve chilled or warm.

If you make this Vietnamese Flan, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE