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Vietnamesse flan

Authentic Bánh Flan - Vietnamese Flan with Condensed Milk

Cielle
Vietnamese Flan (Bánh Flan/Kem Flan) is my favorite childhood sweet. Made from eggs and sweetened condensed milk, this luxurious, velvety, creamy dessert is sure to captivate your heart.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert, Sweet treats
Cuisine Vietnamese
Servings 5 ramekins

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:

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. For oven-baking and Instant Pot method, check my recipe for milk carton flan.
  • 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.
Tried this recipe?Let us know how it was!