Bánh Flan

A dense, silky custard topped with amber caramel. The texture is perfectly smooth, without any air bubbles, featuring a hint of bitterness from the coffee.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 386
• Protein: 13 g
• Carbs: 58 g
• Fat: 12 g

Ingredients

• 3.3 piece Egg ( whole )
• 260 g Whole sweetened condensed milk ( at room temperature )
• 266.7 ml Whole milk ( warmed )
• 66.7 g White sugar ( for the caramel )
• 20 ml Mineral water ( for the caramel )
• 0.7 tsp Vanilla extract ( liquid )
• 0.7 tbsp Ground coffee optional ( brewed strong for serving )

Instructions

1. Making the caramel

   In a saucepan, heat the white sugar with a bit of mineral water. Wait for the mixture to turn a dark amber color. Immediately pour into the bottom of the ramekins before the caramel sets.

2. Preparing the custard

   Mix the eggs with the whole sweetened condensed milk, whole milk, and vanilla extract. Stir gently with a spatula without incorporating air to avoid holes during cooking.

3. Sifting and filling

   Pass the mixture through a fine sieve to remove egg residue. Pour the custard into the ramekins over the hardened caramel.

4. Steaming

   Steam over very low heat for 20 to 30 minutes. The flan is ready when it is set on the edges but remains slightly wobbly in the center when the mold is moved.

Chef's tips

• Never whisk the mixture, stir gently to avoid incorporating air, which prevents unsightly bubbles.
• The steam must be very gentle: if the water boils too hard, the custard will boil and lose its smooth texture.
• Let it rest for at least 4 hours in the fridge; the flan firms up and the flavors develop.

Storage

Store in the refrigerator in the ramekins, covered with film, for up to 3 days.