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Vietnamese Bánh Flan (Caramel Custard Flan) Recipe

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4.1 from 81 reviews

Bánh Flan is a classic Vietnamese caramel custard dessert known for its smooth, creamy texture and rich caramel flavor. This steamed custard recipe combines eggs, evaporated milk, and sugar, topped with a homemade caramel syrup, resulting in a delicate and silky dessert that’s perfect for any occasion.

Ingredients

Caramel Syrup

  • 1/2 cup (105 g) granulated sugar
  • 1/4 cup (60 g) water
  • 1 tsp lemon juice

Custard

  • 5 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (370 g) evaporated milk
  • 3/4 cup (170 g) water
  • 3/4 cup (150 g) granulated sugar

Instructions

  1. Make the caramel syrup: In a small bowl, mix together the sugar, water, and lemon juice. Pour the mixture into a small saucepan over medium-low heat. Without stirring, allow the sugar to dissolve and melt into a golden amber caramel, about 10-12 minutes. Swirl the pan occasionally to prevent burning. Carefully pour the hot caramel into an 8-inch cake pan or ramekins, swirling quickly to coat the bottom. The caramel will harden within seconds.
  2. Mix the custard: Crack the eggs into a fine mesh sieve set over a large bowl and use a fork to break up the yolks, letting the smooth egg mixture pass through while removing any clumps. Add vanilla extract and gently whisk slowly to combine, avoiding air bubbles. Gradually incorporate evaporated milk, water, and sugar while continuing to whisk slowly until the sugar is dissolved.
  3. Combine custard and caramel: Strain the custard mixture again through the sieve into the prepared caramel-coated pan or ramekins. Use a toothpick to pop any air bubbles for an even texture.
  4. Steam the flan: Fill your steamer’s bottom pot with water up to three-quarters full and bring it to a boil over high heat. Reduce heat to low or a gentle simmer, then place the flan pan inside. Cover the steamer lid slightly ajar using a chopstick to prevent condensation from dripping into the flan. Steam for 1 hour, wiping condensation off the lid every 10 minutes. The flan is done when the edges are set and the center jiggles slightly. If a toothpick inserted in the center comes out wet, continue steaming.
  5. Cool and serve: Remove the flan from the steamer and cool to room temperature for about 15 minutes. Refrigerate at least 4 hours or overnight to set fully. To serve, run a pairing knife around the edges, invert the pan onto a plate, and gently tap to release the flan. Serve immediately.

Notes

  • Use room temperature eggs to help the custard mix evenly and reduce air bubbles.
  • Do not stir the caramel while heating to prevent crystallization and ensure a smooth golden color.
  • Keep the steamer lid slightly open with a chopstick to avoid condensation falling onto the flan, which can cause a watery texture.
  • Patience is key; steaming gently prevents cracks and ensures a silky custard.
  • Flan can be prepared a day ahead and refrigerated to deepen the flavors and texture.

Find it online: https://justsosavory.com/vietnamese-banh-flan-caramel-custard-flan-recipe/