About the Recipe
Vietnamese Caramel Flan (Bánh Flan) is a beloved dessert found in homes, cafés, and street-side eateries throughout Vietnam. Influenced by French cuisine and adapted over generations, this silky custard is topped with a rich caramel sauce that balances sweetness with a subtle hint of bitterness. Made with simple ingredients yet elegant in presentation, bánh flan is known for its smooth texture, creamy flavor, and refreshing finish when served chilled. It's a timeless dessert that brings together Vietnamese and French culinary traditions in every spoonful.
Ingredients
Flan Custard
3 whole eggs + 1 egg yolk (about 170 g, without shells)
480 g whole milk (unsweetened)
220 g heavy cream (whipping cream)
⅛ tsp salt
120 g sweetened condensed milk
1 tsp pure vanilla extract
Caramel
60 g water (for the initial caramel boil)
250 g granulated sugar
1 tbsp lemon juice
80 g water (to add later to loosen the caramel)
Others
About 1.5 L boiling water for the water bath
Deep baking dish (glass, ceramic, or aluminum)
Clean kitchen towel (to line the bottom of the dish)
Preparation
1. Make the Caramel
In a saucepan, combine 60 g water, sugar, and lemon juice.
Heat over medium-high heat. Once it starts to boil vigorously, lower to medium heat. Do not stir to avoid crystallization.
Let the sugar cook until it turns amber-golden. Once it reaches this color (around 370–380°F / 180–190°C), immediately turn off the heat.
Swirl the pan gently for 10 seconds to deepen the color slightly.
Slowly add 80 g water (be careful—it may splash). Stir gently, then return to low heat and cook for another 30 seconds to 1 minute until fully combined and bubbling.
Pour about 1 tbsp of caramel into each jar. Save any leftover caramel for another batch.
2. Preheat Oven & Prepare Water Bath
Preheat your oven to 320°F (160°C) about 20 minutes before baking.
Boil 1 liter of water.
3. Make the Flan Custard
In a large bowl, gently whisk the eggs until just blended (do not overbeat). Set aside.
In a small saucepan, combine milk, cream, salt, and condensed milk. Heat gently over low heat until warm (about 120°F / 60°C).
Slowly pour the warm milk into the eggs while whisking gently. Add vanilla and stir to combine.
Strain the custard through a fine mesh sieve twice to ensure a smooth texture.
Pour the custard into the prepared caramel-lined jars.
4. Bake the Flan
Place the jars in a deep baking dish lined with a towel.
Carefully pour the hot water into the baking dish until it reaches at least ⅓ the height of the jars.
Bake at 300°F (150°C) for about 35-40 minutes (for 4 oz jars).
Check doneness by inserting a toothpick in the center. If it comes out clean, the flan is set.
5. Chill and Serve
Let the flan cool completely at room temperature.
Transfer to the refrigerator and chill for at least 4 hours before serving.
To serve, run a thin knife around the edge of the jar and flip onto a plate if you want to unmold.
Notes:
The caramel should be slightly bitter to balance the sweetness of the custard. Don’t overcook past 380°F or it may taste burnt.
Avoid over-whisking the eggs to keep the custard silky and free from bubbles.
This dessert is best served cold, and can be made a day in advance.
