If you are looking for a gluten-free dessert recipe, this Vietnamese flan (also called Bánh Flan) is flavored with delicious Vietnamese coffee and is super easy to make with only 5 ingredients! Light and silky, every bite will melt in your mouth!
Ingredients you need to make this recipe:
- Coffee: I love brewing Vietnamese coffee for this recipe because it gives the real taste of Vietnamese coffee in the dessert, which adds more authenticity to the flan. However, it requires a Vietnamese coffee filter “phin”. To make Vietnamese coffee, I would follow the recipe from Hungry Huy without adding the condensed milk. If you do not have the equipment, you can still make the recipe by making regular strong black coffee.
HOW TO MAKE VIETNAMESE COFFEE FLAN (BÁNH FLAN)
MAKING THE CARAMEL
BAKING AND SERVING FLAN
FREQUENTLY ASKED QUESTIONS
Can I use skim or reduced fat milk to make this recipe?
Can I overcook the custard?
How long can I store this dessert?
If you enjoyed this recipe, check out my other Gluten-free dessert recipes!
Fresh Mint Strawberry & Mango Mini Pavlovas
Tahitian Vanilla Rum & Orange Crème Brûlée
If you’ve tried this Vietnamese Coffee Flan recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Servings: 8
Calories: 204kcal
Equipment
- 1 8- or 9-inch round baking pan
- 2 Saucepans
- 1 Mixing bowl
- 1 Large baking dish
Ingredients
- 6 eggs room temperature
- ½ cup (100g) white granulated sugar
- 2 cups (480ml) whole milk
- 1 Tbsp (15ml) Vanilla extract
- ¼ cup (60ml) strong black coffee or Vietnamese black coffee
For the Caramel
- ¾ cup (150g) white granulated sugar
- ⅓ cup (160ml) water
Makes: 6inch round
Instructions
- Preheat oven to 330°F.
Making the caramel
- In a small saucepan on medium-high heat, add sugar and water. Swirl the saucepan around to ensure that water coats and gets mixed into all the sugar. Do not disturb while the caramel is in the making, until it reaches a golden color.
- Immediately remove from heat and pour the hot caramel into a 8- or 9-inch baking dish. Swirl it around to evenly distribute the caramel at the bottom. Set aside to let it cool to harden while making the egg custard.
- In a saucepan on medium-low heat, add milk, vanilla extract, strong or Vietnamese coffee and bring it to a simmer.
- Meanwhile, in a mixing bowl, add eggs, milk and whisk until all combined.
- Slowly pour the milk mixture into the egg mixture and whisk continuously until combined.
- With a strainer, pour the custard mixture into the baking pan on top of the hardened caramel.
Baking and serving flan
- Cover the flan baking dish with aluminum foil.
- Fill a large baking dish with 1 to 1.5 inch of hot water. Carefully transfer the covered flan baking dish into the larger baking dish and bake for 45-50 minutes at 330F.
- Remove the baking dish from the bain marie, let the flan cool to room temperature and refrigerate to chill for at least 4 hours.
- When ready to serve, briefly dip the pan into a bowl of hot water to loosen the caramel up and run a knife along the edge. Place a serving plate on top of the dish, flip it upside down and give some taps before lifting the dish up.
- Serve cold.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 70mg | Potassium: 138mg | Sugar: 34g | Vitamin A: 277IU | Calcium: 94mg | Iron: 1mg
Tried this recipe?Let us know how it was!
