Authorfoodistisch
RatingDifficultyAdvanced

This Vietnamese Coffee Caramel flan is super smooth, creamy with caramelized sugar on top to give it an extra kick.

This is the coffee version of the classic Vietnamese Caramel Flan I made a while ago. This flan is creamier and softer than the other recipe and my mom likes to add coffee because she doesn't like the eggy taste of the classic flan. 

The recipe was adapted from Vanh Khuyen Le.

Don't be fooled by the simply ingredient list. The real challenge is to properly nail this flan without any air pockets!

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Vietnamese Coffee Caramel Flan topped with taopica pearls

Yields12 Servings

Caramel Syrup
Coffee Flan
Tapioca Pearls

Making Caramel
1

Heat a saucepan over low heat, add the sugar with amount of water enough to cover the sugar. Heat over low heat and stir to dissolve the sugar, continue stir well till the sugar melts and the color changes to amber. When the caramel turns to an amber color turn off the heat immediately, or the caramel will burn and turn bitter.

2

Scoop the caramel into the moulds, and quickly tilt to let the caramel create a thin layer to cover the bottom of the moulds. Be quick during this process while the caramel is still hot since caramel quickly gets harder. Then set aside at room temperature to let caramel congealed.

Whisking the eggs
3

Break 6 eggs into a bowl, add sugar and stir lightly till the sugar dissolve. Remember to stir lightly to avoid creating bubbles. If whisking the eggs creates bubbles.

Milk
4

Boil the milk in a pot over low heat. Constantly stir the milk to avoid burning it at the bottom. Add your instant coffee to the milk.

5

Pour the coffee milk gradually into the mixture of egg, remember to stir evenly.

6

Add some sugar and vanilla sugar and continue to stir evenly.
In this step remember to stir light to avoid creating bubbles.

7

After all ingredients are combined, pour the mixture through a sieve to get a smooth mixture and get rid of scum. It is one tip to make banh flan smooth and avoid dots on the surface.

Baking or steaming the banh flan:
8
coconut caramel flan

Banh flan can be steam baked in the oven or only steamed in a steamer:
.
Oven method:

Preheat the oven before 5 minutes about 175C . Pour the boiled water into the tray then arrange the moulds on the tray.

Bake for 25-40 minutes to get the banh flan cooked.

9
steaming flan

Steamer method:
.
Pour the boiled water into your steamer, place steamer compartment over the water. Place your flan on the steamer compartment. Cover your flans with a clean towel to avoid the avaporated water from falling on the flan, leading to unwanted bubbles. If you use plastic moulds, you can take the lid to cover the moulds.
.
Steam for 30-40 minutes.

Serving
10
Vietnamese Coffee Caramel Flan topped with taopica pearls

To unmold flan, run a thin knife around edge of dish to loosen the custard. Invert a large platter with a lip over the baking dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
.
In Vietnam it is typically served with crushed ice, coconut shreds and coconut milk but you can easily enjoy it on its own! For a twist you can add some tapioca pearls like I did!

Category, Cuisine, Cooking Method, DietTags, , , , , , , , ,

Ingredients

Caramel Syrup
Coffee Flan
Tapioca Pearls

Directions

Making Caramel
1

Heat a saucepan over low heat, add the sugar with amount of water enough to cover the sugar. Heat over low heat and stir to dissolve the sugar, continue stir well till the sugar melts and the color changes to amber. When the caramel turns to an amber color turn off the heat immediately, or the caramel will burn and turn bitter.

2

Scoop the caramel into the moulds, and quickly tilt to let the caramel create a thin layer to cover the bottom of the moulds. Be quick during this process while the caramel is still hot since caramel quickly gets harder. Then set aside at room temperature to let caramel congealed.

Whisking the eggs
3

Break 6 eggs into a bowl, add sugar and stir lightly till the sugar dissolve. Remember to stir lightly to avoid creating bubbles. If whisking the eggs creates bubbles.

Milk
4

Boil the milk in a pot over low heat. Constantly stir the milk to avoid burning it at the bottom. Add your instant coffee to the milk.

5

Pour the coffee milk gradually into the mixture of egg, remember to stir evenly.

6

Add some sugar and vanilla sugar and continue to stir evenly.
In this step remember to stir light to avoid creating bubbles.

7

After all ingredients are combined, pour the mixture through a sieve to get a smooth mixture and get rid of scum. It is one tip to make banh flan smooth and avoid dots on the surface.

Baking or steaming the banh flan:
8
coconut caramel flan

Banh flan can be steam baked in the oven or only steamed in a steamer:
.
Oven method:

Preheat the oven before 5 minutes about 175C . Pour the boiled water into the tray then arrange the moulds on the tray.

Bake for 25-40 minutes to get the banh flan cooked.

9
steaming flan

Steamer method:
.
Pour the boiled water into your steamer, place steamer compartment over the water. Place your flan on the steamer compartment. Cover your flans with a clean towel to avoid the avaporated water from falling on the flan, leading to unwanted bubbles. If you use plastic moulds, you can take the lid to cover the moulds.
.
Steam for 30-40 minutes.

Serving
10
Vietnamese Coffee Caramel Flan topped with taopica pearls

To unmold flan, run a thin knife around edge of dish to loosen the custard. Invert a large platter with a lip over the baking dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
.
In Vietnam it is typically served with crushed ice, coconut shreds and coconut milk but you can easily enjoy it on its own! For a twist you can add some tapioca pearls like I did!

Vietnamese Coffee Caramel Flan (kem flan)
IngredientsDirections