Bánh Flan / Kem Flan, Vietnam’s take on Crème Caramel, is creamy, silky, and often kissed with coffee. Made with eggs and condensed milk, it’s pure childhood nostalgia.
Kem Flan – A Sweet Slice of My Childhood
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
I grew up in Nha Trang, where we simply called flan “Kem Flan.” Like many kids, I had a sweet tooth, but nothing felt as special as the flan my dad bought me after kindergarten at a small family-run dessert shop. To me, they made the best flan and Da Ua (Vietnamese yogurt) in town.
The shop eventually closed when the owners moved abroad, and though I’ve had flan all over Vietnam since, nothing quite matches that nostalgic flavor.
Just like Bánh Mì or Pâté Chaud, flan itself came from the French, but we made it our own with local touches like condensed milk and coffee. That’s why the Vietnamese Bánh Flan you find at home feels so different from other recipes you’ll see online.
Ingredients
Making Bánh Flan is simple. Here’s what I use:
- Eggs – Unlike the French version with just yolks, we use whole eggs. Vietnamese moms hate wasting food, and it still gives a silky texture. Even my German boyfriend approves!
- Sweetened Condensed Milk – Fresh milk was once a luxury, so condensed milk became the go-to. Fun fact: that’s also how Vietnam’s famous Egg Coffee (Cà Phê Trứng) was born.
- Full-Cream Milk – For that rich, creamy finish.
- Vanilla Extract – Adds a lovely fragrance.
- Caramel Syrup – Just sugar and water, cooked until golden.
- Coffee (optional) – In Southern Vietnam, flan is often served with a splash of coffee to cut through the sweetness. I usually go for Vietnamese iced coffee, but instant or espresso works just as well.
This pairing even inspired Avocado Coffee—born from the classic avocado smoothie with an extra hit of black coffee. It may sound unusual, but trust me, it’s pure magic.
Instructions
Step 1: Make the Caramel
In a saucepan, cook sugar and water over medium heat without stirring too much. Increase to medium-high and let bubble 5–7 minutes. When it turns amber, swirl gently, then quickly pour into ramekins, tilting to coat the bottoms. Set aside to cool.
Step 2: Prepare the Flan Mixture
Lightly beat the eggs. Warm milk and condensed milk over medium-low (don’t boil) until smooth. Slowly whisk into the eggs, stir in vanilla, then strain through a fine sieve.
Step 3: Cook the Flan
Pour mixture into the caramel-lined ramekins. Cover with foil and steam over low heat for 30–40 minutes (gentle bubbles only). Test with a toothpick—if it comes out clean, it’s ready.
Step 4: Cool & Serve
Let the flan cool while covered, then refrigerate overnight. To serve, loosen edges with a knife, invert onto a plate, and enjoy—best with coffee or crushed ice, Southern-style.
Helpful Tips
- Monitor the caramel syrup closely: it can burn easily within seconds. One tip to reduce the risk of burning is to add 1 tbsp of water once the caramel reaches the desired color. This can help stop the caramelization process.
- Control the color of the caramel syrup: the lighter the syrup, the sweeter it will be. If you prefer your flan with a sweet and deeply bitter caramel syrup, wait until the syrup turns a dark orange color (being careful not to let it burn).
- Quickly pour the syrup into the molds: The caramel will harden rapidly. Once your syrup is ready, swiftly pour it into your molds and tilt them to distribute the syrup evenly.
- Temper the eggs: your milk mixture should just reach the boiling point (176°F/80°C) otherwise it could cook the eggs upon pouring. Gradually pour the milk into the eggs while continuously and gently whisking.
- Avoid overbeating the eggs: We don’t want bubbles in your flan. I recommend using a fork or chopsticks to beat the eggs.
- If you steam the flan, ensure the water is at a gentle boil. Never allow it to vigorously boil, as this can cause the flan mixture to bubble excessively -> ugly bubbles all around your flan
- Don’t overcook your flan: Overcooking can result in a rubbery texture and an eggy taste. Keep a close eye on your flan and check it regularly.
- Allow the flan to chill before serving: If served while still hot, it may break upon releasing from the mold.
- Adjust the cooking time according to the size of your mold: the larger the mold, the longer it will take to cook.
How to test if the flan is done
There are several ways to test if your flan is ready:
- Toothpick test: Insert a toothpick into the flan. If it comes out clean, the flan is ready.
- Finger test (I often use this way): Gently touch the center of the flan with your finger. If no mixture sticks to your finger, the flan is done.
- Jiggle test: Gently shake the molds or ramekins containing the flan. The center of the flan should have a gentle jiggle, while the edges should be firm. If the flan moves as one solid piece (instead of rippling like a stone tossed into water), it is ready.
How We Enjoy Flan in Vietnam
- Go coconutty: Swap regular milk with coconut milk (lightened with a splash of water) or drizzle sweetened coconut sauce on top. This twist is known as Flan Dừa and it’s a favorite here.
- Add a salty surprise: A spoonful of salted cream from Cà Phê Muối (Vietnamese Salt Coffee) turns flan into a sweet-and-savory delight.
- Make it playful: In Vietnam, we often drop flan into milk tea or chè. It adds a silky, pudding-like layer that makes each sip and spoonful extra fun. Try it with my Caramel Milk Tea recipe for a tasty upgrade.
Variations
FAQs
More Easy & Delicious Vietnamese Desserts
(Vietnamese Steamed Banana Cake)
(Vietnamese Banana Ice Cream)
(Vietnamese Pandan Honeycomb Cake)
Very Best Vietnamese Flan (Bánh Flan)
Ingredients
For the flan:
- 3 eggs (large-sized eggs)
- 1½ cup full-cream milk (375ml)
- ½ cup sweetened condensed milk (125ml/120g)
- ½ tsp vanilla extract
For the caramel syrup:
- 5 tbsp granulate sugar (80g)
- 1 tbsp water
Serve:
- Vietnamese Iced Coffee (Cà Phê Sữa Đá)
- Crushed ice (optional)
Instructions
The caramel syrup:
- In a saucepan over medium heat, combine the sugar and water. Be cautious not to stir the mixture too much while cooking, as this may cause the sugar to crystallize.
- Increase the heat to medium-high and let the mixture melt and start bubbling. Keep a close eye on it, as it will take about 5-7 minutes to bubble. Once it begins to turn a golden-orange or amber hue, signaling the start of the caramelization process, you can swirl the pot to evenly distribute the syrup.
- Once the syrup achieves a dark orange color (usually within a minute), remove it from the heat and continue swirling until you achieve an even color. Quickly pour the caramel syrup into the ramekins, tilting them to ensure even coating at the bottom. Set the ramekins aside to cool.
The flan:
- Beat the eggs lightly with a fork or chopsticks.
- Heat the combination of milk and sweetened condensed milk over medium-low heat, making sure it doesn’t come to a boil. Stir occasionally until the condensed milk dissolves completely.
- Slowly pour the WARM milk mixture over the beaten eggs while stirring constantly. Add vanilla extract.
- Pass the mixture through a fine sieve to remove egg chalazae.
- Steam the flan over low heat, ensuring the water is just gently bubbling. It will take about 30-40 minutes.
- To check, insert a toothpick into the flan. If it comes out clean, the flan is done.
- Take the flan out of the steamer and let it cool while still covered. Refrigerate the flan overnight to help it set.
Serve the flan:
- Gently run a knife along the edges of the ramekin to loosen the flan, then invert the ramekin onto a plate to release the dessert.
- Enjoy the flan with some coffee, and some crushed ice.
