Rich, creamy Banh Flan made with eggs, milk, and sugar. This Vietnamese dessert features smooth custard with a hint of caramel.
I’ll be honest—whenever I make this Banh Flan recipe, it’s like hopping on a plane straight back to my grandmother’s kitchen in Saigon. She used to whip up these golden, jiggly little custards while we kids ran around, driving her crazy (sorry, grandma!). I’d sit there, eyes glued to her every move, waiting for the magic moment she’d flip the mold and that dark caramel sauce would ooze down the sides. I remember thinking, how does she not freak out? What if it sticks?! (Spoiler: it never did.)
These days, I’m the one doing the flipping, and let me tell you, it’s still a little nerve-wracking. But when it works—and it usually does—it feels like a little win every time. So if you’ve ever wanted to bring a little piece of Vietnam into your kitchen, this is the recipe for you.
Why You’ll Love This Banh Flan Recipe?
First off, this isn’t just flan. It’s Banh Flan—the Vietnamese version of creme caramel, but with its own twist. It’s silkier, creamier, and that caramel has just the right bitter edge to balance out the sweetness. You don’t need a blowtorch or anything fancy. Heck, you don’t even need much patience (other than waiting for it to chill, but I’ll get to that). If you’re a fan of make-ahead desserts that look impressive but are secretly super easy, this one’s calling your name.
Ingredient Notes:
Let’s talk about what’s going in your flan. I’ll give you the why, because I hate when recipes just list stuff without explaining.
- White Sugar (¾ cup): This turns into the caramel sauce. Watch it like a hawk—burnt caramel is no fun.
- Water (3 tbsp) + Lemon Juice (1 tsp): Helps the sugar melt evenly and keeps the caramel from turning into a crystal disaster. A tiny trick my aunt taught me.
- Eggs (5): They give the custard its structure. Go for fresh ones—they make a difference.
- Full-Cream Milk (600 ml): Don’t skimp with low-fat! You want that rich, velvety texture.
- Sugar (¾ cup): To sweeten the custard just right. No toothache here.
- Vanilla Extract (1 tsp): Adds warmth and depth. You can swap for pandan if you want to go full-on Vietnamese.
- Pinch of Salt: Balances all that sweetness. Trust me on this.
How To Make Banh Flan?
Step 1. Start with the Caramel
Grab a small saucepan and toss in your sugar, water, and lemon juice. Heat it over medium and don’t walk away (speaking from experience here). In about 5 minutes, it’ll turn that deep amber color. As soon as it does, dunk the bottom of the pan in ice water to stop it from cooking. Then quickly pour it into your ramekins. You’ve got about 15 seconds before it hardens, so move fast!
Step 2. Make the Custard
Whisk the eggs gently in a bowl. Don’t foam them up—this isn’t an omelet. Heat the milk, sugar, vanilla, and salt in another pan until it’s warm but not boiling (around 158°F if you’re fancy and have a thermometer). Slowly add the milk to the eggs, whisking all the way. I always strain the mixture twice because who wants lumpy flan?
Step 3. Pour and Bake
Pour the custard into the ramekins over the hardened caramel. Tap them a few times on the counter to get rid of air bubbles. Cover them with foil and poke a couple of tiny holes in each. Pop them into a baking tray lined with a tea towel (it keeps them from sliding around—learned that one the hard way!). Fill the tray halfway with hot tap water. Bake at 300°F for 35 minutes until the centers are just set.
Want To Save This Recipe?
Step 4. Cool and Chill
Once they’re out of the oven, let them cool for about 10 minutes. Then cover and refrigerate for at least 4 hours. Overnight is even better if you can wait. I usually can’t.
Step 5. Serve and Impress
Run a knife around the edge of each ramekin, flip it onto a plate, and watch that caramel sauce pour out. It never gets old.
Storage Options:
Store them in the fridge (covered!) and they’ll be good for up to 4 days. Don’t leave them out for too long—this is dairy, after all. And if you’re planning ahead, you can make them the night before a party. Actually, you should. They’re better the next day.
Variations and Substitutions:
- Coconut Milk: Swap half the milk for coconut milk if you want a tropical vibe. So good.
- Pandan Flavor: Add a few drops of pandan extract for that green, nutty flavor we love in Vietnam.
- Coffee Caramel: Stir a teaspoon of espresso powder into your caramel for a Vietnamese coffee twist.
What to Serve with Banh Flan?
- Iced Coffee: Vietnamese style, with sweetened condensed milk. Classic pairing.
- Fresh Fruit: Mango, lychee, or berries add a fresh bite between creamy spoonfuls.
- Whipped Cream: Extra indulgent, but hey, you deserve it.
Frequently Asked Questions:
My caramel hardened too fast! What happened?
Totally normal. You’ve gotta move quick. Next time, have your ramekins ready and close by.
Do I need a water bath?
Yup! It keeps the flan silky and smooth. Without it, you risk scrambled custard. Not cute.
How do I know when it’s done?
Give it a little jiggle. It should wobble gently in the center like Jello, not wave like the ocean.
And that’s it! My tried-and-true Banh Flan Recipe, straight from my heart (and my kitchen). If you give it a go, drop me a comment—I’d love to hear how it turns out. Or if you’ve got a caramel horror story, I’m all ears. We’ve all been there, right?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banh Flan Recipe
Ingredients
For the Caramel
- ¾ cup white granulated sugar
- 3 tablespoons water
- 1 teaspoon lemon juice
For the Custard
- 5 large eggs
- 600 milliliters full-cream milk
- ¾ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
Instructions
Prepare the Caramel
- In a small saucepan, combine the granulated sugar, water, and lemon juice. Place over medium heat and allow the sugar to dissolve without stirring. Continue to cook until the mixture turns a deep amber color, approximately 3-5 minutes. Immediately remove the pan from heat and briefly submerge the base of the saucepan into a bowl of iced water for 10 seconds to halt further cooking. Exercise caution to avoid splashing water into the caramel. Carefully pour or spoon the caramel into the bases of individual ramekins or molds. Set aside to harden.
Prepare the Custard
- In a mixing bowl, gently whisk the eggs until well combined. Avoid over-beating to prevent excessive air bubbles. In a separate medium-sized saucepan, combine the full-cream milk, granulated sugar, vanilla extract, and a pinch of salt. Warm the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved and the temperature reaches approximately 158°F (70°C). Remove the saucepan from heat.
- Gradually pour the warm milk mixture into the eggs, whisking constantly to combine. For an ultra-smooth texture, strain the mixture twice through a fine-mesh sieve.
Assemble and Bake
- Preheat the oven to 300°F (150°C). Pour the custard mixture evenly into the prepared ramekins over the hardened caramel. Tap each ramekin gently on a kitchen towel to release any trapped air bubbles. Cover each ramekin with aluminum foil and pierce a few small holes in each to allow steam to escape.
- Line a deep baking tray with a clean tea towel, place the ramekins on top, and add warm water to the tray until it reaches halfway up the sides of the ramekins. Ensure the water is hot but not boiling.
- Bake for 35 minutes or until the custard is just set but still has a gentle wobble in the center when lightly shaken.
Cool and Chill
- Remove the ramekins from the water bath and allow them to cool at room temperature for 10 minutes. Once cool enough to handle, discard the foil coverings. Wrap each ramekin tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to set completely.
Serve
- When ready to serve, run a thin knife around the inner edge of each ramekin to loosen the custard. Invert the ramekin onto a serving plate and gently lift it off, allowing the caramel to flow over the custard.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
