Today, we are revealing the silkiest, creamiest Vietnamese flan recipe that's bound to be a showstopper at any dinner gathering. Trust me when I say, this recipe is a game-changer, bringing together the soothing textures of flan with the robust richness of coffee.
This Vietnamese flan recipe is not only easy to whip up, but it’s an absolute crowd-pleaser. Love flexibility in serving? You can make these in individual servings or present it as one grand cake. The choice is totally yours! If you've ever sipped on a cool glass of cà phê sữa đá, Vietnam’s beloved iced coffee, this dish is reminiscent of that - but imagine it in the form of a velvety cake. The best part? This treat isn't overwhelmingly sweet; it's balanced perfectly with a shot of coffee on top.
A Glimpse into the History of Vietnamese Flan
So, where does this delectable treat come from? Vietnamese flan, like a number of cherished dishes in Vietnam, has its roots in French colonization. As with baguettes, crepes, steaks, and more, the French culinary influence is deeply embedded in Vietnamese cuisine, and this flan is a testament to that melding of cultures.
Ingredients (makes 2 servings):
The Caramel:
- 1/2 cup sugar
- 1/4 cup water
The Custard:
- 3/4 cup milk
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 eggs
Serving Suggestion:
- 1 shot of espresso (to drizzle on top)
- Crushed ice
Instructions:
1. Creating the Caramel Base: Begin by making the caramel. Combine sugar and water in a saucepan. Without stirring, set the heat to medium and cook until the sugar is melted and the mixture thickens into a syrupy consistency. Immediately pour a little into each baking cup, just enough to coat the bottom. Set these aside. (These are the same cups you’d use for crème brûlée.)
2. Crafting the Custard: In a mixing bowl, combine milk, sweetened condensed milk, vanilla extract, and eggs. Here's a tip: whisk gently. You don’t want to incorporate air bubbles which can affect the final texture. Once combined, pass this mixture through a sieve to filter out any stray egg bits, ensuring a beautifully smooth custard batter.
3. Preparing for the Oven: Transfer the sieved custard batter into the baking cups already lined with caramel. Cover each cup with a single layer of foil. Put the baking cups into a baking pan and fill it half way with water.
4. Baking: Place the cups in an oven preheated to 350°F and bake for 50 minutes.
5. Serving the Flan: Once baked, let the flan cups rest for about 30 minutes, or until they have fully cooled. If you're eager to savor them, just remember to wait before making a cut and flipping them onto a plate. I confess, in my excitement, I once skipped the waiting part. While my flan lacked that thick caramel layer on top, it was still heavenly. 😉
6. The Coffee Twist: In Vietnam, some like to serve their flan with a touch of coffee and ice, an ode to the beloved ca phe sau da. For this recipe, I opted for authentic Vietnamese coffee beans, but go ahead and use any coffee you fancy! It's a delightful twist to the traditional flan, but rest assured, it’s just as delectable even without the coffee and ice.
There you have it! A Vietnamese flan that is bound to transport you to the quaint streets of Vietnam with every bite. Enjoy this creamy dream, and as always, happy cooking! YOMMM.