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Vietnamese Bánh Flan (Velvety Caramel Flan) Recipe

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★★★★

4 from 58 reviews

This Vietnamese Bánh Flan recipe delivers a silky, velvety smooth flan that is delicate and creamy with just the right amount of sweetness. Steamed to perfection, this dessert offers an ultra-luxurious experience perfect for family gatherings or special occasions.

Ingredients

Scale

Caramel Syrup

  • ½ cup (105 g) granulated sugar
  • ¼ cup (60 g) water
  • 1 tsp lemon juice

Flan

  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cup (370 g) evaporated milk
  • ¾ cup (170 g) water
  • ¾ cup (150 g) granulated sugar

Instructions

  1. Make the caramel syrup: In a small mixing bowl, combine the sugar, water, and lemon juice. Pour this mixture into a small saucepan and heat it over medium-low heat without stirring. Allow the sugar to dissolve and caramelize to a golden amber color, about 10–12 minutes. Gently swirl the pan once or twice to prevent burning. Quickly pour the caramel into an 8-inch cake pan or ramekins and swirl to evenly coat the bottom. The caramel will harden in a few seconds.
  2. Mix the custard: Place a fine mesh sieve over a large mixing bowl. Crack the eggs into the sieve, breaking the yolks with a fork so that smooth custard passes into the bowl. Add the vanilla extract and slowly whisk to combine without creating air bubbles. While whisking gently, gradually pour in the evaporated milk, water, and sugar until the sugar dissolves and the mixture is just combined.
  3. Pour the flan mixture: Strain the custard mixture again through the fine mesh sieve into the caramel-lined cake pan or ramekins. Use a toothpick to pop any air bubbles on the surface to ensure a smooth texture.
  4. Steam the flan: Prepare a steamer by filling the water level to 3/4 full in the bottom pot. Bring water to a boil, then reduce heat to low, maintaining a gentle simmer. Place the flan pan in the steamer. Cover with the lid slightly ajar using a chopstick to prevent condensation from dripping onto the flan. Steam for 1 hour. During cooking, wipe condensation from the lid every 10 minutes. The flan is done when the edges are set, and the center slightly jiggles. Use a toothpick to check doneness; if it comes out liquidy, steam longer.
  5. Cool and chill: Remove the flan from the steamer and allow it to cool to room temperature for about 15 minutes. Refrigerate for at least 4 hours or overnight for best texture.
  6. Remove and serve: Run a paring knife along the edge of the pan to loosen the flan. Place a serving plate on top, invert the pan, and gently tap the bottom to release the flan. Serve immediately for a creamy, luxurious dessert experience.

Notes

  • Use room temperature eggs for a smoother custard.
  • Do not stir the caramel syrup while heating to prevent crystallization.
  • Keep the steamer lid partially open to avoid condensation dripping onto the flan surface.
  • Use a fine mesh sieve twice to ensure an ultra-smooth texture.
  • Pop air bubbles before steaming to prevent holes in the custard.
  • Chilling overnight intensifies flavor and texture.
  • If you do not have a steamer, you can use a large pot with a steaming rack and a lid.

Keywords: Bánh Flan, Vietnamese flan, caramel custard, steamed dessert, smooth flan dessert

Find it online: https://foodarohub.com/vietnamese-banh-flan-velvety-caramel-flan-recipe/