If you’ve ever had Vietnamese flan (bánh flan) at a coffee shop or as a homemade treat, you know it’s something special. This silky-smooth caramel custard is similar to French crème caramel but has a Vietnamese twist—it’s often steamed instead of baked and has a touch of sweetened condensed milk for extra creaminess.

What makes this dessert even better? It’s served in individual portions, making it perfect for parties, family gatherings, or just an easy grab-and-go treat. Whether you prefer it chilled with coffee, a drizzle of coconut milk, or plain, this Vietnamese flan recipe is a must-try!

Let’s get into it!!

Why You’ll Love This Recipe

✅ Smooth & creamy texture – No grainy or overcooked flan here!
✅ Individual portions – Perfect for serving and storing.
✅ No oven needed – This flan is steamed, so you don’t need a water bath.
✅ Classic Vietnamese flavor – Made with sweetened condensed milk for richness.

Ingredients

For the Caramel:

½ cup granulated sugar
¼ cup water

For the Flan Custard:

4 large eggs
1 ½ cups whole milk
½ cup sweetened condensed milk
¼ cup granulated sugar
1 tsp vanilla extract

Servings, Prep & Cook Time

Servings: 6 individual flans
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes

How to Make Vietnamese Flan (Bánh Flan)

Step 1: Make the Caramel

In a small saucepan over medium heat, combine ½ cup sugar and ¼ cup water.
Let it cook without stirring until the mixture turns a deep golden amber color (about 5-7 minutes).
Quickly divide the caramel among 6 small ramekins or heatproof cups, swirling each one so the caramel coats the bottom evenly.
Set aside to cool—it will harden as it sits.

Step 2: Make the Flan Custard

In a mixing bowl, gently whisk the eggs. Avoid over-whisking to prevent bubbles.
Add whole milk, sweetened condensed milk, sugar, and vanilla extract, whisking gently until combined.
Strain the mixture through a fine-mesh sieve into another bowl. This helps remove any egg solids for an extra smooth texture.

Step 3: Fill the Ramekins

Pour the strained custard mixture evenly into the prepared ramekins over the hardened caramel.
Cover each ramekin lightly with foil to prevent condensation from dripping onto the flan while steaming.

Step 4: Steam the Flan

Prepare a large pot with a steamer insert and bring 2 inches of water to a simmer.
Place the flan ramekins inside the steamer, cover the pot, and steam over low heat for 30 minutes.
To check for doneness, insert a toothpick into the center—it should come out mostly clean with a slight jiggle.
Remove from the heat and let the flan cool to room temperature before refrigerating.

Step 5: Chill & Serve

Refrigerate for at least 4 hours (or overnight) for the best texture.
To unmold, run a knife around the edge of the flan, place a plate on top, and flip to release the caramel sauce.
Serve chilled as is or with a drizzle of coconut milk or Vietnamese coffee.

Troubleshooting Tips

1. Why is my caramel too hard or stuck to the ramekin?

The caramel naturally hardens, but once you invert the flan, the sauce should liquefy.
If it’s too thick or stuck, briefly dip the bottom of the ramekin in hot water before flipping.

2. Why does my flan have bubbles or a spongy texture?

The steaming temperature was too high, causing the eggs to overcook (I’ve done this several times, but don’t fret, it’s kinda perfect for the caramel sauce to get through.)
Always steam on low heat and cover the ramekins with foil to prevent overheating.

3. Why is my flan not setting?

Make sure to steam long enough—the flan should have a slight jiggle but not be liquid.
If needed, steam for 5-10 minutes longer, checking frequently.

4. How do I make sure my flan is silky smooth?

Strain the custard before pouring it into the ramekins.
Whisk the eggs gently to avoid too much air, which creates bubbles.

How to Store & Serve Vietnamese Flan

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Not recommended, as the texture will change.
Serving Tip: Serve straight from the fridge or let sit for 10 minutes before unmolding for easier caramel release.

Variations & Customizations

Coconut Flan: Replace half the whole milk with coconut milk for a tropical twist.
Coffee Flan: Add 1 tsp instant coffee or espresso powder to the custard for a deeper flavor.
Baked Flan: If you prefer baking, place the ramekins in a water bath and bake at 325°F (163°C) for 35-40 minutes.

Final Thoughts

Vietnamese bánh flan is a timeless dessert that’s easy to make and perfect for any occasion. The creamy, smooth custard pairs beautifully with the deep caramel sauce, creating a delicious contrast of flavors. Plus, with these individual portions, you don’t have to worry about slicing—just grab a spoon and enjoy!

Whether you’re making it for a family gathering, a sweet treat for yourself, or a fun dessert to impress guests, this easy Vietnamese flan recipe won’t disappoint.

If you try this recipe, let me know in the comments! Happy cooking! ❤️

How to make Vietnamese Flan (Bánh Flan)

Recipe by Jen H. DaoCourse: DessertCuisine: vietnamese, asianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Caramel:
½ cup granulated sugar
¼ cup water
For the Flan Custard:
4 large eggs
1 ½ cups whole milk
½ cup sweetened condensed milk
¼ cup granulated sugar
1 tsp vanilla extract

Directions

Step 1: Make the Caramel
In a small saucepan over medium heat, combine ½ cup sugar and ¼ cup water.

Let it cook without stirring until the mixture turns a deep golden amber color (about 5-7 minutes).

Quickly divide the caramel among 6 small ramekins or heatproof cups, swirling each one so the caramel coats the bottom evenly. Set aside to cool—it will harden as it sits.
Make the Flan Custard
In a mixing bowl, gently whisk the eggs. (Avoid over-whisking to prevent bubbles. Iv’e def done that before!)

Add whole milk, sweetened condensed milk, sugar, and vanilla extract, whisking gently until combined.

Strain the mixture through a fine-mesh sieve into another bowl. This helps remove any egg solids for an extra smooth texture.
Fill the Ramekins
Pour the strained custard mixture evenly into the prepared ramekins over the hardened caramel.

Cover each ramekin lightly with foil to prevent condensation from dripping onto the flan while steaming.
Steam the Flan
Prepare a large pot with a steamer insert and bring 2 inches of water to a simmer.
Place the flan ramekins inside the steamer, cover the pot, and steam over low heat for 30 minutes.

To check for doneness, insert a toothpick into the center—it should come out mostly clean with a slight jiggle.

Remove from the heat and let the flan cool to room temperature before refrigerating.
Chill & Serve
Refrigerate for at least 4 hours (or overnight) for the best texture.

To unmold, run a knife around the edge of the flan, place a plate on top, and flip to release the caramel sauce.

Serve chilled as is or with a drizzle of coconut milk or Vietnamese coffee.