Destination
Hue
The story
Bánh flan (also called kem caramen) is Vietnam's most-loved colonial-era dessert and one of the most-eaten sweets in the country. A silky custard is baked over a pool of dark caramel in individual ramekins, then chilled fully, inverted onto a small plate so the caramel becomes a dark glossy sauce, and served with a small pour of Vietnamese iced coffee and a scoop of crushed ice. Sold at every Vietnamese bakery, every dessert café, and every coffee shop. Considered the go-to sweet ending to any meal from breakfast to late-night.
Method
In a heavy saucepan, combine caster sugar and water. Cook over medium heat without stirring until the sugar melts and turns a deep amber colour, about 8 minutes. Watch carefully; caramel goes from perfect to burnt in seconds.
Immediately pour a spoon of caramel into each ramekin. Working fast, tilt each ramekin to coat the bottom and slide the caramel a little way up the sides. Rest to set (about 3 minutes).
In a large bowl, whisk eggs. Add condensed milk, whole milk, vanilla and dissolved coffee (if using). Whisk gently until fully combined; try to avoid creating too much foam.
Strain the custard through a fine sieve into a jug. This removes egg strands and gives a silky finished flan.
Divide the custard between the caramel-lined ramekins.
Preheat oven to 160C. Place ramekins in a deep roasting tin. Pour boiling water into the tin to come halfway up the sides of the ramekins. Cover the tin loosely with foil (this prevents a skin forming on top of the custard). Bake 40 to 45 minutes until the flans are set but still have a slight wobble in the middle.
Lift ramekins out of the water. Cool on a rack 30 minutes. Cover with plastic wrap and refrigerate at least 4 hours (overnight is better).
Run a small knife around the edge of each flan. Invert onto a small plate; the caramel becomes a dark glossy sauce. Serve immediately with a spoon of crushed ice and a small pour of Vietnamese iced coffee.
Tips
- Watch the caramel carefully. Amber is right; brown is burnt. Once burnt, the whole batch of caramel must be redone.
- Strain the custard. Non-negotiable for the silky finish.
- Water bath is essential. Baking without one gives you scrambled egg texture.
- Foil cover during baking. Prevents a rubbery skin forming.
- Chill fully. Under-chilled flan does not invert cleanly. Four hours minimum, overnight better.
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