Saturday, October 31, 2015

Vietnamese Flan recipe


  • 3 eggs and 1 egg yolk
  • 125ml of whole milk
  • 100ml of condensed milk
  • 1 teaspoon of organic vanilla extract
  • 3 tablespoons of sugar
  • Blueberries, raspberries and mint leaves for garnish
Making the caramel:

Put 2 teaspoons of sugar in a small baking tin and place the tin over a stove top on low heat. When the sugar starts caramelising, keep turning the tin so that the caramel coats the tin surface inside.




Continue to make about 4 tins and set them aside to let them cool down.

Preparing the custard:

Beat 3 eggs and 1 egg yolk gently till the egg mixture is smooth, avoid beating too much because air bubbles will form and the custard will have air holes after baked or steamed.


Add whole milk and condensed milk to the egg mixture and stir thoroughly, strain the mixture through sieve to remove any egg lumps and air bubbles.

Custard mixture

Pour the mixture to the tins and cover with foil.

Flan custard mixture

The next step is to either bake or steam the flans in a bain-marie for 30-45 mins. I prefer the steam method on a stove top. Test the custard if it is done by inserting a toothpick at the center and it should come out clean.

Flan steam bath

Remove the foil cover and let them cool then keep in the fridge.


Garnishing the flans:

Run the knife around the tin and flip the flan on a serving plate.

Arrange blueberries, raspberries and mint leaves on top of the flans for garnish before serving.

Flan and Matcha tea

Tips: If you pour the custard mixture into the baking tin while the caramel is still hot/ warm, the caramel will start cracking and you won't achieve a smooth caramel coating of your flan.

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