Bánh Flan (Vietnamese Flan with Coffee Caramel)

Slice of flan with spoon drizzling caramel on top.

Bánh Flan (Vietnamese Flan with Coffee Caramel)

Course: Dessert

Cuisine: Asian, Asian Fusion, Vietnamese

Prep Time: 15

Cook Time: 1 10

Chill Time: 4

Total Time: 5 25

Servings: servings

Calories: 208kcal

Author: Quynh Nguyen

This Vietnamese Bánh Flan is a silky, creamy custard topped with rich caramel, made with just five simple ingredients. Whether you're going for the classic version or adding a splash of coffee for extra depth, this dessert is easy to make at home and perfect for any occasion. No fancy tools, no stress, just chill, flip, and impress!

Print Recipe

Equipment

8 (6 oz) ramekins or 2 (4 cup) Pyrex containers
fine mesh sieve
Mixing Bowl

Ingredients

Caramel

½ cup sugar
1 tablespoon instant espresso coffee powder + 1 tablespoon water (optional)

Custard

2 cups whole milk
¾ cup sugar (or sub with condensed milk)
3 whole eggs + 3 egg yolks
1 teaspoon vanilla extract

Instructions

Preheat & Prep: Preheat oven to 300°F and bring a kettle of water to a boil. Mix instant espresso and water (if using).
Make Caramel: In a small pan, melt ½ cup sugar over medium-low heat until golden amber. Stir in coffee mixture if using. Quickly pour into ramekins or baking dish and swirl to coat bottoms.
Make Custard: Warm the milk and sugar in a saucepan until sugar dissolves. Let cool slightly.
Temper Eggs: Whisk eggs, yolks, and vanilla. Slowly add the warm milk a little at a time to prevent scrambling.
Strain & Pour: Pour custard through a fine mesh sieve into the caramel-coated ramekins or baking dish.
Bake or Pressure Cook:
Oven: Cover with foil. Place in a baking tray and fill with boiling water halfway up the sides. Bake 50–70 minutes, or until just set with a slight jiggle.
Instant Pot: Add 1 cup water to pot. Place ramekins on trivet. Pressure cook on high for 12 minutes. Natural release.
Chill: Cool to room temp, cover with plastic wrap, and chill 4–6 hours or overnight.
Unmold: Run a knife around the edge, flip onto a serving plate, and let the caramel flow. Serve chilled and enjoy!

Notes

Work quickly with the caramel—it hardens fast.
Temper the eggs slowly to avoid curdling.
Strain the custard for the smoothest texture.
For easier unmolding, place ramekins in warm water for a minute before flipping.

Nutrition