Bánh Flan (Vietnamese Caramel Custard)
Why this recipe works
- Smooth custard texture: Gentle whisking and baking in a water bath help the eggs set evenly without becoming grainy or pitted.
- Balanced caramel sweetness: Deep amber caramel adds a lightly bitter edge that balances the sweetness of the condensed milk.
- Designed to chill: The custards need time in the fridge to fully set, and the caramel softens into a sauce as they rest.
Get the most out of this recipe
Timing notes
- Chill until fully set: The flans should be thoroughly chilled before unmoulding so they hold their shape and release cleanly.
- Unmould just before serving: Turn the flans out shortly before serving for the neatest presentation and the best caramel flow.
Texture tips
- Keep the custard smooth: Whisk only until the eggs are blended; too much air can leave bubbles and a pitted surface after baking.
- Look for a slight wobble: Remove the flans when the edges are set but the centres still move gently, as they will continue to firm as they cool.
Common mistakes
- Do not take the caramel too far: Cook the sugar to deep amber, then pour it straight into the ramekins; caramel can turn bitter quickly once it darkens.
- Avoid boiling the milk: Warm the milk until steaming rather than bubbling, so it combines smoothly with the eggs without scrambling them.
Ingredient notes
- Milk affects richness: Whole milk keeps the custard light and smooth, while a milk-and-cream blend gives a richer, more indulgent texture.
- Vanilla sets the tone: Vanilla extract keeps the flavour classic, but vanilla bean paste can give a more pronounced aromatic finish.
Equipment you'll need
Ingredients
Caramel
Custard
Instructions
- Heat the oven to 160°C (320°F). Set 4 ramekins in a deep baking dish and put a kettle on to boil.
- Make the caramel: put the caster sugar in a small saucepan over medium heat and cook until it melts and turns a deep amber. Immediately divide the caramel between the ramekins and swirl to coat the bases.
- Warm the whole milk in a saucepan until steaming but not boiling, then take off the heat. Stir in the sweetened condensed milk until fully combined.
- In a bowl, whisk the eggs with the vanilla extract and fine sea salt just until blended, without whipping in lots of air. Slowly whisk in the warm milk mixture in a steady stream.
- Pour the custard into the caramel-lined ramekins. Pour just-boiled water into the baking dish to come about halfway up the sides of the ramekins, then bake for 30 to 40 minutes until the edges are set and the centres still wobble slightly.
- Carefully lift the ramekins out of the water bath and cool to room temperature. Chill for at least 2 hours until fully set.
- To serve, run a thin knife around each flan and invert onto a plate. Let the caramel run over the top before serving.
Recipe notes
Tips
- For the smoothest custard, whisk gently and avoid frothing the eggs, which can create bubbles and a pitted surface.
- If the caramel sets hard in the ramekins, do not worry; it will loosen into a sauce as the flans chill.
- Eggs should be fully cooked for anyone who is pregnant, elderly, very young, or immunocompromised; bake until the centres are just set with only a slight wobble.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Whole milk with milk-and-cream for a richer custard.
Storage
- Refrigerate up to 3 days
- Keep the flans covered in the fridge in their ramekins. Unmould just before serving for the neatest finish and best caramel flow.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Medium
- Cuisine: Vietnamese
-
Allergens:
Eggs Milk
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