Cooking Lucid
Banh Flan
Silky Vietnamese crème caramel with a dark caramel top and a hint of coffee. A French colonial legacy — smooth, sweet, and jiggly.
Prep 15 min
Cook 45 min
Total 1h
Serves 8
Ingredients
Step 1 — Make caramel
- 1 cup sugar
- ¼ cup water
Step 2 — Make custard
- 6 eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- 2 tbsp instant coffee (optional)
Instructions
- 1
Caramelize sugar
Cook sugar and water in a saucepan over medium heat without stirring until deep amber. Pour into ramekins or a baking dish, tilting to coat the bottom.
- 2
Make custard
Whisk eggs, condensed milk, evaporated milk, vanilla, and coffee if using. Strain through a fine sieve.
- 3
Bake and chill
Pour custard over caramel. Place dish in a water bath. Bake at 325°F 40–45 minutes until set but jiggly. Chill at least 4 hours. Invert to serve.
Nutrition per serving: 280 cal · 8g protein · 42g carbs · 10g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
