If you want an impressive dessert, try Banh Flan. Rich and creamy, silky smooth with a thin layer of golden caramel covering the top.
This recipe uses whole eggs and is gently baked in an oven with a water bath for the smoothest, softest texture.
What is banh franc?
Banh flan is the Vietnamese version of French crème caramel. A fluffy custard dessert made with whole eggs and milk.
Unlike Filipino leche flan, which is dense and made with only or mostly egg yolks, banh flan, like French caramel flan, uses whole eggs, giving it a much lighter texture.
This Vietnamese flan can be eaten on its own, topped with boba drinks, or topped with espresso for a Vietnamese twist.
what you need
To make Vietnamese flan, gather the following ingredients.
Milk: I used evaporated milk here, but you can also mix it with heavy cream or mix it half and half. Avoid using whole milk or reduced-fat milk alone, as the extra water may prevent the custard from setting properly when combined with whole eggs. Eggs: Use 4 whole eggs. The yolk makes the custard creamy, while the white keeps it airy and soft. Sugar: For caramel syrup, dissolve granulated sugar and a small amount of water. Sugar is also used to sweeten the custard. Add sweetened condensed milk instead of custard to make it thicker. Vanilla Extract: For the iconic baked goods aroma. If you like pandan, you can also use pandan extract to make it green (a St. Patrick’s Day idea!) Salt: A pinch to balance the sweetness.
You will also need kitchen tools:
How to make Vietnamese flan
Step 1: Make the caramel
Combine sugar and water in a small saucepan over medium heat. Swirl quickly to even out the mixture.
Boil until mixture turns light amber or golden brown (about 5 minutes and 30 seconds from start).
The caramel will brown at the edges first. Shake the pan to even out.
Stop here!
When it turns a beautiful amber color, quickly pour it into the pot. Immediately rotate the pan to evenly coat the bottom. The pan can get hot, so use oven mitts if necessary.
Set the pot aside. The caramel may harden and crack as it cools, but that’s okay.
Step 2: Preheat the oven and make the custard
Preheat oven to 325°F (165°C).
In a medium bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until smooth. Add milk and whisk until everything is well mixed.
Pour the mixture through a fine sieve directly over the caramel. This ensures a silky smooth texture.
Tap the mold on the counter to release any air bubbles in the custard. If you want, you can skim the foam off the surface with a spoon, but this step is optional and won’t make much of a difference.
Step 3: Bake in a hot water bath
Place the flan mold in a large pot. Pour water halfway up the sides to create a water bath, or what the French call a vine-marie.
Bake for about 1 hour, or until the edges are set and the center still has a slight jiggle.
Step 4: Cool and serve
Refrigerate until flan is completely cooled (about 1 hour), at least 3 hours, or until completely chilled.
When serving, run a knife or other thin object around the edge of the flan to loosen it, then turn the mold over on a plate. The caramel drizzles over the custard for a beautiful presentation.
storage
Flan can be stored in the refrigerator for up to 4 days. Baked flan cannot be frozen without losing its texture, so serve immediately or store in the refrigerator for best results.
tips for success
Look closely at the caramel. As soon as it turns amber in color (similar to the color of maple syrup), remove from heat. Make sure it doesn’t turn dark brown. Otherwise, bitterness will result. In that case, you will need to start over with a new pot, and the burnt pot will need to be soaked. Let’s get to work quickly. Caramel hardens quickly and can be difficult to spread. If it hardens too quickly, gently warm the ramekin or mold (if heat-resistant or microwave-safe only) to loosen it. It’s okay if the caramel doesn’t reach the edges of the mold or breaks later. It will melt again. Check for doneness: You can test for doneness by inserting a toothpick into the center. Once it comes out clean, the flan is complete. However, I prefer to test with my fingers, as the custard is pale in color and difficult to see with a beige toothpick (I’m getting older). With clean hands, lightly dampen your fingers and tap the center of the custard. It should feel solid, bouncy, and still have a slight wobble.
FAQ
Can I steam the custard instead?
yes. Banh flan is traditionally steamed as ovens are not common in Vietnam. Filipino leche flan is also steamed. If you don’t have an oven, steaming is the best option.
How long does it take to steam?
Gentle steam takes about the same amount of time, 60 minutes (1 hour).
Please note that steaming will cause a lot of condensation. Occasionally remove the lid and wipe the back side.
Alternatively, cover the flan tightly with foil to prevent condensation from dripping onto the custard.
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explanation
A light, smooth custard topped with rich caramel, this Vietnamese flan is made with simple ingredients and whole eggs for a soft, delicate texture. I bake it in the oven using a hot water bath, but you can also steam it if you prefer.
Make the caramel: Combine sugar (1/3 cup, 72g) and water (2 tablespoons, 28g) in a small saucepan over medium heat. Swirl quickly to even out the mixture. Boil until mixture turns light amber or golden brown (about 5 minutes and 30 seconds from start). The caramel will brown at the edges first. Shake the pan to even out. Once it’s a nice amber color, immediately pour it into molds (about 7 inches in diameter and at least 1-1/4 inches tall). Immediately rotate the pan to evenly coat the bottom. The pan can get hot, so use oven mitts if necessary. Let’s set it aside. The caramel may harden and crack as it cools, but that’s okay. Preheat the oven and make the custard: Preheat the oven to 325°F. In a medium bowl, whisk together the 4 eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth. Add milk (2 cups) and whisk until everything is well mixed. Pour the mixture through a fine sieve directly over the caramel. This will give you a smooth texture. Tap the mold on the counter to release any air bubbles in the custard. If you want, you can skim the foam off the surface with a spoon, but this step is optional and won’t make much of a difference. Bake in a hot water bath: Place the flan mold into a larger mold. Pour water halfway up the sides to create a water bath. Bake for about 1 hour, or until the edges are set and the center still has a slight jiggle. If using small ramekins or bowls, check for doneness after 45 minutes. Serve chilled: Let the flan cool completely (about 1 hour), then refrigerate for at least 3 hours or until completely chilled. When serving, run a knife or other thin object around the edge of the flan to loosen it, then turn the mold over on a plate. The caramel drizzles over the custard for a beautiful presentation.
Preparation time: 5 minutesCooking time: 1 hour 15 minutescategory: dessertmethod: Stovecooking: Asian, Vietnamese, French cuisine
