Bánh Flan (Vietnamese Flan Creme Caramel)

Banh flan is one of those desserts that feels extra special but is secretly made from just a few simple ingredients you probably already have. It’s rich, creamy, and ultra smooth with a thin layer of golden caramel that melts in your mouth.

Growing up, I remember seeing trays of flan in the fridge, cooling in little Pyrex bowls, ready for dessert or an after-school snack. Whether it’s for a family dinner, a holiday celebration, or just because you’re craving something sweet, this dessert is always a hit.

This recipe keeps things simple and gives you that classic Vietnamese flan you know and love, no fancy equipment, no stress. Just a handful of ingredients and an easy method that actually works. And if you’re into coffee, adding a little to the caramel gives it a nice depth that balances the sweetness. Totally optional, but so good.

If you’re into Vietnamese desserts, don’t stop at flan, che ba mau (three color dessert), che thai (fruit cocktail dessert), and che chuoi (banana coconut pudding) are all must-tries. They’re just as easy to make and perfect for when you want something sweet.

What is Vietnamese Flan?

Banh flan is a creamy, silky Vietnamese take on classic caramel flan. It’s rich, melt-in-your-mouth custard topped with a deep golden caramel sauce, and made with just a handful of pantry staples like eggs, milk, sugar, and vanilla.

It’s the kind of dessert you’ll spot at family gatherings, casual weeknight dinners, or cooling off in the fridge for when someone wants “just a little something sweet.” It looks fancy, but it’s super easy to pull off, and always a hit with both kids and grownups.

Why You’ll Love This Vietnamese Flan Recipe

• Only 5 Ingredients - Made with pantry staples you probably already have.
• Make-Ahead Friendly - Great for parties or meal prep; it keeps well in the fridge.
• Simple Method - No need for fancy molds or a stovetop water bath.
• Classic Vietnamese Flavor - Light, eggy custard with a thin, fragrant caramel layer.
• Optional Coffee Flavor - Add instant espresso to the caramel for a bold, café-style flavor.

Kitchen Tools You’ll Need

You don’t need much to make Vietnamese flan at home, but here are a few tools that’ll make the process easier:

• Fine mesh sieve - To strain the custard for that silky-smooth texture.
• Ramekins or bowls - You can use 8 individual ramekins, two 4-cup Pyrex bowls, or an 8-inch round baking dish.
• Baking tray - To create a water bath for even cooking.
• Kettle or saucepan - For boiling water for the water bath.

Ingredients (and Substitutes)

You only need five basic ingredients for this flan. And the best part? You probably have most of them already.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Milk - Use 2% or whole milk for the best texture. Want it extra rich? Sub in some heavy cream. Dairy-free? Coconut milk, almond milk, or oat milk work too!
• Eggs - You’ll need 3 whole eggs and 3 egg yolks. The yolks give it that signature custard vibe while the whites help it set.
• Sugar - Granulated sugar sweetens both the caramel and the custard. You can swap in sweetened condensed milk for extra richness and sweetness.
• Vanilla Extract - A high-quality vanilla makes a huge difference. Vanilla bean paste is also amazing here if you have it.
• Instant Coffee or Espresso (Optional) - Totally optional, but a pinch of coffee in the caramel deepens the flavor and balances the sweetness beautifully.

How to Make Vietnamese Flan (Banh Flan)

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

1. Preheat & Prep - Preheat oven to 300°F and boil water for the water bath. (If using coffee, mix espresso powder with water.)
2. Make the Caramel - In a pan, melt ½ cup sugar over medium-low until amber in color. (Optional: Stir in the espresso mix.) Pour into ramekins or baking dish and swirl to coat.

1. Warm the Milk - Heat milk and sugar (or condensed milk) until sugar dissolves. Don’t boil. Let cool slightly.
2. Whisk the Eggs - In a bowl, whisk 3 eggs, 3 yolks, and vanilla. Slowly add the warm milk to the eggs, whisking gently to temper.

1. Strain & Pour - Strain the custard through a fine mesh sieve over the caramel. Cover with foil and poke a few holes on top.
2. Bake or Pressure Cook
   • Oven: Place in a water bath and bake for 50-70 mins until set with a slight jiggle.
   • Instant Pot: Pressure cook for 12 mins, then let pressure naturally release.

1. Chill - Let cool completely, then chill for 4-6 hours or overnight.
2. Unmold & Serve - Run a knife along the edges and flip onto a plate. Slice and serve!

Troubleshooting

Flan won’t set - It may need more time in the oven. Check with a toothpick—it should come out clean near the edge and slightly moist in the center.

Rubbery texture - This means it was overbaked. Keep an eye on it and take it out when it still jiggles slightly.

Caramel hardened too fast - Work quickly when pouring it into ramekins, and swirl immediately!

Frequently Asked Questions

How to Store

Store flan covered in the fridge for up to 4 days. Keep it in the ramekins or unmold and store in airtight containers. Don’t freeze—it’ll mess with the texture.

Reheat

Banh flan is usually served chilled, but if the caramel on the bottom of the baking dish has hardened, place it in a hot water bath to loosen it for about 5-10 minutes. Then, invert it onto a serving dish.

Do Not Store at Room Temperature

It’s important to note that it should not be left at room temperature for too long, as it can spoil quickly due to its dairy and egg content. Also, the caramel syrup may become runny if left at room temperature for an extended period. So, the best solution is to store the flan in the refrigerator as soon as possible after it has cooled.

Ready to Make This Vietnamese Dessert?

Banh flan is one of those desserts that feels nostalgic, no matter when you serve it. It’s simple, comforting, and always a crowd favorite. Whether you’re making it for a dinner party, family gathering, or just because you’re craving something creamy and sweet, it delivers every time. Once you master the caramel and custard, you’ll be whipping up Vietnamese flan like a pro. If you give it a try, I’d love to hear how it turned out, leave a comment or tag me on social!

RECIPE