This Banh Flan Recipe is one of those desserts that sneaks up on you. It looks simple. Almost boring, if I’m being honest. Eggs, milk, sugar. That’s it?
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And then you take a bite.
Suddenly you’re quiet. You slow down. You’re thinking about childhood kitchens, small cafés, or maybe that one aunt who always insisted dessert had to be chilled properly or it “wasn’t right.” Funny how food does that.
I’ve made this Vietnamese crème caramel more times than I can count, and I still get a tiny knot in my stomach when I make the caramel. Every. Single. Time. Will it burn? Will it behave? Will it humble me today? Honestly… it depends on the day.
Why This Banh Flan Recipe Means Something to Me
The first time I made banh flan, I was convinced I’d messed it up. The caramel looked too dark. The custard jiggle made me nervous. I remember opening the fridge about five times in one hour, like that would somehow speed up chilling.
It didn’t. Obviously.
But when I finally flipped it onto a plate and watched that amber caramel slide down the sides, I felt ridiculous for doubting it. This Banh Flan Recipe doesn’t rush. It doesn’t shout. It just quietly works if you let it.
It reminds me of Vietnamese bakeries with fogged-up glass cases, of coffee that’s too strong, of desserts that aren’t trying to impress Instagram—just you.
What Makes This Banh Flan Recipe Special (In My Opinion)
Here’s the thing—and this might be controversial—banh flan shouldn’t be too sweet. I know some people want dessert to hit like a sugar bomb. I don’t.
This Banh Flan Recipe gets it right. The caramel is slightly bitter on purpose. That bitterness balances the custard so the whole thing feels rich but calm. Not cloying. Not heavy. You can actually finish a serving and think, Yeah… I could have another.
Also, it’s forgiving. A little wobble? Fine. Slightly darker caramel? Still delicious. That flexibility is comforting, especially on days when everything else feels a little too exact.
Ingredient Notes (Because Small Things Matter Here)
I know this recipe looks simple, but every ingredient pulls its weight.
- Eggs – They give structure. Whisk gently. Over-whisking is a crime here.
- Full-cream milk – Please don’t swap this casually. The custard needs that richness.
- Sugar – Twice. Once for caramel, once for custard. They play different roles.
- Vanilla – Just enough to soften the edges.
- Lemon juice (for caramel) – Sounds optional, but it helps keep the caramel from going rogue.
This Banh Flan Recipe works best when you don’t rush it or try to “improve” it too much.
How I Actually Make This (No Pretending It’s Perfect)
Step 1: The Caramel (A Moment of Truth)
Caramel is dramatic. Sugar, water, lemon juice—heat it and watch closely. Too light and it’s flat. Too dark and it’s bitter-bitter, not good bitter.
When it turns deep amber, pull it fast and cool the pan briefly. Pour into your molds and walk away. Don’t stir it. Don’t poke it. Let it set.
Step 2: The Custard (Where Calm Wins)
Whisk the eggs gently. Meanwhile, warm the milk, sugar, vanilla, and salt until everything dissolves. Hot, not boiling. If you see bubbles, you’ve gone too far. It happens.
Slowly pour the milk into the eggs through a strainer. Yes, slowly. Yes, through a strainer. Strain again if you’re feeling patient—or anxious. Both valid.
Pour into the molds. Tap them gently. You’ll see bubbles rise. That’s good.
Step 3: Baking (Trust the Jiggle)
Water bath. Low oven. Cozy heat.
When they’re done, the centers should wobble like they’re unsure about life. That’s exactly right. Overbaking ruins everything here.
Step 4: Chill and Flip (The Reward)
This Banh Flan Recipe needs time. Four hours minimum. Overnight is better.
When you flip it, the caramel will slide down the custard like it knows it’s the star. I still smile every time. It never gets old.
Storage (If You Somehow Have Leftovers)
Keep banh flan covered in the fridge for 3–4 days. It honestly tastes better the next day. I don’t recommend freezing it—custard doesn’t bounce back emotionally from that.
Variations I’ve Tried (And Some I Haven’t)
- Swap part of the milk for coconut milk for a richer, more Southeast Asian feel
- Add a splash of espresso or coffee to the caramel if you like bitterness
- Reduce the sugar slightly if you prefer a quieter dessert
- Make smaller flans for gatherings—or when sharing feels optional
This Banh Flan Recipe is flexible without losing its soul.
What I Like to Eat It With
Some days? Just a spoon.
Other days:
- Strong Vietnamese coffee
- Fresh fruit
- Silence after dinner when nobody’s talking
Desserts don’t always need a partner.
FAQ:
Why is my flan bubbly?
Probably over-whisking or skipping the straining step. Gentle wins here.
Is it supposed to jiggle?
Yes. If it doesn’t jiggle, it’s overbaked. I know—it feels wrong. It’s not.
Can I make this ahead?
You should. This Banh Flan Recipe likes to rest.
Why does my caramel taste bitter?
A little bitterness is good. A lot means it went too far. Still edible, though.
If you’ve never made Banh Flan before, I hope this version feels approachable—and forgiving. It’s not a flashy dessert. It doesn’t try to impress. It just quietly shows up and does its job, which honestly feels very on-brand for comfort food.
If you make it, I’d love to know—did your caramel behave, or did it test your patience a little? Either way… you’re in good company.
Banh Flan Recipe
Ingredients
Caramel
- ¾ cup granulated white sugar
- 3 tbsp water
- 1 tsp lemon juice
Custard
- 5 large eggs
- 600 ml full-cream milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Prepare the caramel:
- In a small saucepan, combine the sugar, water, and lemon juice. Heat over medium heat without stirring until the mixture turns a deep amber color, approximately 3–5 minutes. Remove from heat and briefly place the saucepan in an ice bath for about 10 seconds to stop further cooking. Carefully pour the caramel into individual molds and allow it to harden.
Whisk the eggs:
- In a medium bowl, gently whisk the eggs until combined. Set aside.
Heat the milk mixture:
- In a separate saucepan, combine the milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring continuously until the sugar is fully dissolved and the mixture reaches approximately 70°C / 158°F. Do not allow it to boil.
Combine custard:
- Remove the milk mixture from heat. Slowly pour it into the eggs through a fine strainer while gently whisking to prevent curdling. Strain the mixture once more for a smooth custard.
Fill molds:
- Pour the custard mixture into the caramel-lined molds. Gently tap the molds on a folded towel to release any air bubbles. Cover each mold with aluminum foil and poke a few small holes in the foil.
Prepare water bath:
- Preheat the oven to 150°C / 300°F. Place a folded kitchen towel in a baking tray, arrange the molds on top, and carefully pour warm (not boiling) water into the tray until it reaches halfway up the sides of the molds.
Bake:
- Bake for 35 minutes, or until the custard is set but slightly jiggly in the center.
Cool and chill:
- Remove molds from the water bath and allow to cool at room temperature for 10 minutes. Once cool enough to handle, remove the foil, cover with plastic wrap, and refrigerate for at least 4 hours or preferably overnight.
Serve:
- To unmold, run a knife around the edge of each flan and invert onto a serving plate, allowing the caramel to flow over the custard.
Notes
