Bánh flan (Vietnamese caramel custard with coffee)

The Vietnamese take on French crème caramel: even silkier with condensed milk, served over ice and drizzled with a shot of strong black coffee.

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Method

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1. Melt the sugar with the water over medium heat into an amber caramel, and immediately pour into 6 small heatproof moulds, coating the bottoms by swirling.
2. Warm the milk with the condensed milk until lukewarm.
3. Whisk the eggs and yolks together, just to combine, not foam, then slowly pour in the warm milk and vanilla.
4. Pour the mixture through a sieve into the moulds, and skim off any bubbles from the top.
5. Stand the moulds in a deep roasting tin, pour hot water halfway up the sides, cover with foil, and bake at 150°C for 35-40 minutes, until the centre still wobbles slightly. ⏱ Timer: 35 min
6. Cool, then refrigerate for at least 4 hours.
7. To serve, run a knife around the edge, invert onto a plate, and drizzle with crushed ice and a little cold coffee.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Bake at low temperature in a water bath, so it doesn't fill with holes.
• Can also be steamed: covered, over low heat, about 20 minutes.

Similar recipes

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• Punch pudding · Hungarian
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More southeast asian ideas

• Kuih lapis (layered coconut rice flour steamed cake)
• Cendol (pandan jelly with coconut milk and palm sugar syrup)
• Onde-onde (pandan dumplings filled with palm sugar, in coconut)
• Es campur (mixed iced fruit dessert)
• Kuih seri muka (sticky rice with pandan custard layer)
• Bubur pulut hitam (black glutinous rice porridge with coconut milk)
• Pulut inti (sticky rice with coconut-palm sugar topping)
• Kuih koci (filled sticky rice dumplings in banana leaf)

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