Authentic Vietnamese Flan (Bánh Flan)

Kem Flan – A sweet part of my Childhood

I was born and raised in Nha Trang, where we often call Flan as Kem Flan.

Kids love sweets. Many Vietnamese traditional sweet snacks like Cassava Cake or Pandan Waffles are part of my childhood.

I still remember, after my kindergarten days, my dad often brought me to a local dessert store where I would enjoy my favorite Flan Caramel.

The store is a small family-run business, but they sold the best Kem Flan and Da Ua (Vietnamese yogurt) . My mom told me they had been in the city for over thirty years, even before the conclusion of the Vietnam War.

When I grew up, it was closed, and people told me the owner had relocated to the U.S. After then, even though I’ve tried these desserts throughout Vietnam, the nostalgic taste of childhood remains the most precious to me.

Flan is the thing that the French people brought to my country during the time of colonization.

Just like Bánh Mì sandwich and Pâté Chaud , we adapted this famous French dessert with local ingredients to create our own version of Bánh Flan. I’ve found many Vietnamese flan recipes on the internet, but to be honest, they are not really the flan we have in Vietnam.

What makes Vietnamese Flan special?

Instructions

• Combine the sugar and water in a saucepan over medium heat. Be careful not to stir the mixture too much whem cooking; this can cause the sugar to crystallize.
• Increase the heat to medium-high and wait until the mixture begins bubbling. Monitor it closely, as it will take approximately 5-7 minutes to bubble. Once it starts to turn to a golden-orange or amber hue, indicating that the caramelization process has begun, you can swirl the pot to evenly distribute the syrup.

• Once the syrup turns a dark orange color (in just a minute), remove it from the heat and continue swirling until you achieve an even color. Swiftly pour the caramel syrup into the ramekins, tilting them to ensure the bottom is evenly coated. Let the ramekins cool.

• Start by beating the eggs lightly with a fork.
• Heat the milk and sweetened condensed milk in a saucepan over medium-low heat, The milk should just start to a boil (176°F/80°C). Stir occasionally until the condensed milk dissolves completely.

• Gradually pour the milk mixture over the beaten eggs while stirring constantly. Add vanilla extract and mix well.
• To make the flan even smoother, strain the mixture through a fine sieve.

• Pour the flan mixture into the ramekins. Cover the ramekins with aluminum foil.

In Vietnam, we often steam bánh flan to cook since ovens are not popular in our kitchens. For the oven-baking and Instant Pot method, check my recipe for single-serve milk carton flan.

• Steam the flan over low heat, ensuring the water is gently bubbling rather than boiling, for about 30-40 minutes.

• To test, insert a toothpick into the flan. If it comes out clean, the flan is ready.
• Remove the flan from the steamer and allow it to cool while covered. Refrigerate the flan overnight to help it set.

• Run a knife along the edges of the ramekin to loosen the flan, then invert the ramekin onto a plate to release the dessert.
• Serve the flan cold with some coffee, and maybe some crushed ice.

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.

Variations

• You could substitute the milk with the same amount of coconut milk and water, or serve Vietnamese flan with coconut milk. Coconut flan (Flan dừa) is also popular in Vietnam.
• The salted cream for Cà Phê Muối (Vietnamese Salt Coffee) also pairs well with this flan.
• In Vietnam, we also love to top our milk tea with flan. It adds a fun texture to the drink. You could try my quick & easy caramel milk tea recipe.

FAQs