Bánh flan — Vietnamese caramel custard

Method

1. 01

   Prepare the water-bath setup

   Heat the oven to 160°C. Place six 150 ml heatproof ramekins in a deep roasting tray and boil a kettle of water; leave enough space between moulds for circulation.

   

2. 02

   Make and portion caramel

   Heat sugar and 40 ml water over medium heat for 5–7 minutes, swirling until deep amber. Remove from heat, divide among ramekins and tilt to coat the bases; cool 10 minutes.

   

3. 03

   Warm the milk mixture

   Heat whole milk, condensed milk and salt over low heat for 4–5 minutes, stirring until smooth and steaming but not boiling. Remove from heat and add vanilla.

   

4. 04

   Temper the eggs gently

   Stir eggs and yolks just until combined without foaming. Add warm milk one ladle at a time, stirring continuously, then add the rest slowly so the eggs stay liquid.

   

5. 05

   Strain and fill

   Pass custard through a fine sieve into a jug. Skim surface foam and divide among the six caramel-lined ramekins, leaving 1 cm headspace. Cover each loosely with foil.

   

6. 06

   Bake gently in water

   Set the tray in the oven, then add hot water halfway up the moulds. Bake at 160°C for 35–45 minutes until edges set and centres wobble softly, reaching 80–82°C; do not let the bath boil hard.

   

7. 07

   Cool and chill fully

   Lift moulds out of the water and cool on a rack for 30 minutes. Refrigerate at 0–4°C for at least 4 hours so the custard firms and caramel dissolves; keep covered once cold.

   

8. 08

   Serve with coffee and ice if desired

   Loosen each edge with a thin knife and invert onto a plate, or spoon into a cup as pictured. For the coffee version add 15 ml cold black coffee and 50 g crushed ice per serving; eat immediately.