Wednesday, October 26, 2011

Vietnamese Flan Recipe (Banh Flan)

For those who are not familiar with Vietnamese flan and wondering what the heck it is or what's the difference between it and some other types out there...I'll try to explain as best I know how. Although I call it "Vietnamese Flan", the idea is actually French based. As far as difference in taste, this flan recipe is not as "rich" as some other flan recipes that are creamier and really sweet. This flan lands closer to a Chinese "egg tart" consistency than custard like.

Flan has always been one of my favorite desserts and I've tried making it numerous times. By tweaking amounts of ingredients, I've come to find my personal favorite recipe for Vietnamese flan that is simple and simply delicious.

Vietnamese Flan Recipe (makes roughly 6-7 ramekins, depending on size)

  • 4 eggs
  • 6 egg yolks
  • 1 can of sweetened condensed milk
  • Milk
  • Hot water for recipe and for baking bath
  • 1 tspn Vanilla powder
       For Caramel:
  • 1/4 cup of sugar
  • 2 tbsp of water

1. Preheat oven to 350 degrees.
2. Break all 4 eggs and 6 egg yolks into medium bowl. Whisk together just to combine, no need to "whip" the eggs.
3. In a separate bowl, add whole can of condensed milk. Using the empty can as your measuring tool, fill the whole can with hot water and add it to the condensed milk. Mix together to dissolve the condensed milk. Again, using the empty can, fill the whole can with milk and add to the condensed milk. Mix to combine.
4. Add the eggs to the condensed milk and mix to combine. Over another bowl, run this mixture through a strainer in order to get a smooth combination. Add vanilla powder and mix together.
5. To make the caramel, place the sugar and water in a small saucepan over medium heat. Heat and stir until the mixture turns a light golden brown. The caramel will continue to cook and grow darker in color even after removing from the heat. 
6. With your ramekins placed inside a baking pan with high walls, divide the caramel into the bottoms of each ramekins. You don't need to make it perfect because it will all evenly melt during baking.
7. Pour the flan mixture into the ramekins, making sure to fill to near the top.
8. Take some hot water and pour it into the baking pan so that the water reaches about half way up the sides of the ramekins.
9. Place baking pan in oven in center rack and bake for 50 mins. 

To keep my flans longer, I cover them with plastic wrap and place them in the refrigerator. When ready to serve, run a knife around the sides of the ramekins and invert the flan onto a plate. 

Hope you enjoy!


  1. This look so beautiful and delicate, Xuan. I've never heard of bank flan before...thank you so much for sharing the recipe! Must try soon.

  2. Hi Xuan, thanks for sharing! Does it make any different baking flan in the oven as per your instruction, compared to steaming it on the stove with the lid half closed? I've tried the later method it takes me ages before the flan fully cooked but have never tried baking in oven. Do we need to close the lid ror just leave open?...


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