Banh Flan Vietnamese Caramel Custard with Coffee
Silky baked caramel custard made with condensed milk, turned out and drizzled with strong black coffee as they do in Saigon.
- Time4 hr
- LevelMedium
- Costabout £0.36 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Set six 150 ml ramekins in a deep roasting tin and put the kettle on.
- 2
Put the 100 g sugar and the water in a small pan over a medium heat without stirring. When it turns deep amber, after about 6 minutes, pour quickly into the ramekins, swirling to coat the bases. Be careful, it is very hot.
6 min - 3
Warm the milk with the condensed milk and 40 g sugar until the sugar dissolves. Do not boil.
- 4
Whisk the eggs and yolks gently in a bowl so they do not foam. Slowly pour in the warm milk, whisking, then stir in the vanilla. Strain through a sieve into a jug.
- 5
Pour the custard into the ramekins. Pour boiling water into the tin to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes until just set with a slight wobble.
38 min - 6
Cool in the water for 20 minutes, then chill in the fridge for at least 3 hours.
180 min - 7
Run a knife around each flan and turn out onto a plate. Spoon over a little hot coffee at the table, which mixes with the caramel into a bittersweet sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.