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Bánh Flan

By Groceree

Also known as Caramen · Vietnamese Crème Caramel

Silky little custards of egg, condensed milk and fresh milk, steamed over caramel in small moulds, turned out and served over crushed ice with a spoonful of strong black coffee. A French legacy made Vietnamese.

Last updated

A small turned-out caramel custard on crushed ice with dark coffee poured around it
Servings
6 servings
Prep
15 min
Cook
35 min
Total
5 h 20 min

Ingredients

  • caster sugar100 g
  • water3 tbsp
  • eggs4
  • egg yolks2
  • condensed milk200 ml
  • whole milk400 ml
  • vanilla extract1 tsp
  • strong black coffee120 ml
  • ice cubes1 bag

Instructions

  1. 01

    Cook the and into a caramel, until deep amber, then pour a little into the bottom of six small moulds or ramekins.

  2. 02

    Warm the in a pan until steaming. Whisk the and gently with the , then stir in the warm and without making foam. Strain twice.

  3. 03

    Pour into the moulds and cover each with foil.

  4. 04

    Steam over gently simmering water, with the lid slightly ajar, for 20 to 25 minutes until set with a slight wobble.

  5. 05

    Cool, then chill for at least 4 hours. Brew the and chill it at the same time.

  6. 06

    Crush the in a bag with a rolling pin. Turn out onto crushed and spoon a little cold Vietnamese around each.

Notes

  • Steam on low heat with the lid ajar; too much heat leaves holes in the custard.
  • Strain the mixture twice for a perfectly smooth texture.
  • Coffee and ice are the Vietnamese touch; plain caramel is fine too.

Nutrition per serving

Calories
280 kcal
Protein
8 g
Carbs
40 g
Fat
10 g

Estimated from the ingredients.

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