What is it like to eat Banh Flan? Growing up, my grandma used to make it for every special occasion, and the sweet, slightly burnt aroma of the caramel is permanently etched in my memory. What is the Vietnamese version of Banh Flan? What is the perfect balance of bittersweet caramel and custard?
What Is Banh Flan?
What is Vietnamese caramel custard? Think of it as the Vietnamese cousin of the French crème caramel or the Spanish flan. What happens when you flip it over? The Caramel Sauce gently cascades down the custard, creating this incredibly tempting pool of sweetness. It’s essentially comfort food at its finest and a classic dessert found in almost every Vietnamese bakery or restaurant. The texture is so smooth; it almost doesn’t need to be chewed!
Why you’ll love this recipe?
How do I make Banh Flan?
- Flavor:Imagine a rich, creamy custard infused with the subtle sweetness of vanilla, perfectly balanced by the slightly bitter, intense caramel. It’s a symphony of flavors that dance on your palate. I promise, you won’t stop at just one bite.
- Simplicity:What are some of the easiest recipes to follow? I always thought it was intimidating to make, but once I tried it, I realized it’s actually easier than baking a cake!
- Cost-efficiency:What are some pantry staples? Eggs, sugar, milk, and vanilla – you probably already have most of them on hand. You don’t need fancy equipment either. Just a few ramekins and a baking pan.
- Versatility:I love custard in its classic form, you can easily customize it with different flavors. A little coffee extract in the custard, a sprinkle of sea salt on the caramel… the possibilities are endless. What is a good snack to make when you don’t have a lot of time to bake it?
What I love about this Banh Flan recipe is how it brings back so many happy memories. It’s a taste of my childhood, a reminder of family gatherings, and a comforting treat that always makes me smile. This stands out because it will surely bring back memories when eaten, and create some new and joyous ones!
How can I make Banh Flan?
Quick Overview
How do you make Banh Flan? Gently pour the custard over the caramel, and then bake the ramekins in a water bath to ensure the custard stays creamy and doesn’t curdle. After chilling for a few hours, the grand finale is flipping them over to reveal that beautiful Caramel Sauce. It might take a few tries to get it perfect, but that is okay! That just means you get to practice!
Ingredients
For the Caramel:
- 1/2 cup granulated sugar: Use regular granulated sugar for the best results.
- 2 tablespoons water: Just plain tap water will do.
For the Custard:
- 1 can sweetened condensed milk: This is key for the signature sweetness and creamy texture. Don’t substitute with evaporated milk
- 1 cup whole milk: Whole milk gives the richest flavor, but you can use 2% if you prefer. I have even used almond milk, and it was so creamy!
- 4 large eggs: Use fresh, high-quality eggs for the best flavor and texture.
- 1 teaspoon vanilla extract: Pure vanilla extract is best, but imitation vanilla will work in a pinch.
What is the step-by-
Step 1: Prepare the Caramel
In a small saucepan, combine the sugar and water. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns into a golden amber color. If the sugar crystallizes in your ramekins, pour the caramel into the bottoms of your ramekins. I always do this carefully because it is extremely hot! Let it cool and harden while you prepare the custard.
Step 2: Make the Custard
In a mixing bowl, whisk together the Sweetened Condensed Milk, whole milk, eggs, and vanilla extract until smooth. Don’t over-whisk, just make sure everything is well combined. I always pass the mixture through a fine-mesh sieve to remove any lumps and ensure an ultra-smooth custard.
Step 3: Assemble and Bake
Gently pour the custard mixture over the hardened caramel in the ramekins. Cover each ramekin with foil. Place ramekins in a Baking Pan and add hot water to the pan, creating a water bath that comes about halfway up the sides of the ramekins. How do you make custards? Is it important to use a water bath?
Step 4: Chill and Serve
Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 4 hours or preferably overnight. How do you prepare a custard? Invert a serving plate over the ramekin and carefully flip it over. The caramel should drizzle down the sides, creating a beautiful presentation. Serve immediately and enjoy!
What should I serve it with?
What are some of the best ideas to take Banh Flan to the next level?
- For Breakfast:What are some good ways to start your day with a Vietnamese coffee?
- For Brunch: Serve it alongside fresh fruit and pastries for an elegant brunch spread.
- As Dessert:What’s a good dessert to serve after a Vietnamese meal?
- For Cozy Snacks:What’s a good cup of tea for a rainy day?
My family loves to eat it straight out of the fridge anytime! It’s a great addition to any meal or just when you feel like a treat!
How do I make a perfect banh flin?
I’ve made my fair share of Banh Flan over the years, and I’ve definitely learned a few tricks along the way. Here are my top tips for achieving caramel custard perfection.
- Caramel Consistency:If it starts to smoke, take it off the heat immediately. Keep a close eye on the caramel while it is cooking.
- Straining the Custard: What is the best Don’t skip the step of straining the custard mixture. It removes any lumps or air bubbles, resulting in an ultra-smooth final product.
- What is the temperature of water in a bath? Make sure the water in the water bath is hot, but not boiling. Boiling water can cause the custard to cook too quickly and become rubbery.
- Doneness Test:When the custard is set around the edges but still slightly jiggly in the center, it will continue to set as it cools.
- Chill Time:How long should I let the Banh Flan chill for at least 4 hours?
- Inverting Technique: Invert When inverting the custard, run a thin knife around the edge to loosen it and make sure the caramel is melted. If it’s still stuck, try dipping the bottom of the ramekin in warm water for a few seconds.
I once tried to rush the chilling process by putting it in the freezer, and it completely ruined the texture! Lesson learned: patience is key! I tested this with almond milk and it actually made it even creamier! So if you are not a fan of whole milk, almond milk is always an option.
What are some Storing and Reheating Tips?
Banh Flan is best enjoyed fresh, but can be stored for a few days if needed.
- Refrigerator Storage: What is theCan you store Banh Flan in the refrigerator for up to 3 days?
- How do I use a freezerI don’t recommend freezing Banh Flan, as it can alter the texture of the custard.
What are the most frequently asked questions on Quora
Final Thoughts
What is Banh Flan? It’s a taste of nostalgia, a reminder of family, and a comforting treat that always makes me smile. What are some of the easiest desserts to make?
What are your favorite Vietnamese desserts?
Banh Flan Recipe
Ingredients
Main Ingredients
- 1.5 cups Whole Milk
- 0.5 cups Sugar
- 1 tsp Vanilla Extract
- 6 large Eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). In a saucepan, combine milk and sugar. Heat over medium heat, stirring until sugar dissolves.
- In a bowl, whisk together eggs and vanilla extract. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
- Pour the custard mixture into ramekins. Place ramekins in a baking dish and pour hot water into the dish, reaching halfway up the sides of the ramekins.
- Bake for 45 minutes, or until the custards are set. Let cool completely before refrigerating for at least 2 hours.
