🍮 Vietnamese Coffee Flan (Bánh Flan Cà Phê)
Vietnamese coffee flan is a silky steamed custard of eggs, sweetened condensed milk and vanilla, set over a layer of dark caramel and flavoured with strong coffee. Steaming gives it a smooth, wobbly texture, and the bitter coffee balances the sweetness of the milk and caramel. It is turned out of small moulds and often served chilled with a spoonful of extra coffee and crushed ice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g sugar for the caramel
- 4 eggs
- 200 ml sweetened condensed milk
- 300 ml water
- 80 ml strong brewed coffee
- 1 tsp vanilla extract
Method
- Cook the sugar with 2 tbsp water until amber, then pour into 6 small moulds.
- Whisk the eggs gently with condensed milk, water, coffee and vanilla without making foam, then strain.
- Pour the custard over the caramel and cover each mould.
- Steam over low heat for 20–25 minutes until just set, cool and chill for 3 hours. Turn out to serve.
How to make it lighter
- Make smaller moulds: an 80–100 g flan satisfies a sweet craving.
- Use a thinner caramel layer to cut the added sugar.
- Serve with a splash of unsweetened coffee instead of extra condensed milk.
History
Bánh flan came to Vietnam with French crème caramel during the colonial period and became a street and café dessert; pouring Vietnamese coffee over it, or mixing coffee into the custard, is a popular local twist.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →