Snack · 60 min · vietnamese

Banh Flan Ca Phe

Weeknight-friendly Vietnamese cooking: Banh Flan Ca Phe comes together in 60 minutes with eggs, sweetened condensed milk, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 5 Eggs
• 1 14-oz can Sweetened condensed milk
• 1.5 cups Whole milk
• 1/2 cup Strong espresso or coffee
• 3/4 cup Sugar
• 1 tsp Vanilla extract
• 1 pinch Salt

Steps

1. Melt two-thirds of the sugar in a dry pan over medium heat, swirling without stirring, until deep amber. Working fast, pour a thin layer into each ramekin and tilt to coat. Caramel sets in seconds, so commit.
2. Warm the milks with the remaining sugar, salt, and vanilla until steaming, then whisk in the coffee. Let cool slightly.
3. Whisk the eggs gently in a large bowl, then stream in the warm milk mixture. Whisk, do not whip; beaten-in air becomes holes in the finished custard.
4. Strain the custard through a fine sieve into a pouring jug. This one step is the entire difference between silky and scrambled.
5. Pour into the caramel-lined ramekins and set them in a deep baking dish. Add hot water halfway up the sides for a water bath.
6. Bake at 325F for 40 to 45 minutes until the edges are set but the centers still tremble when nudged. They finish setting as they cool.
7. Chill at least 4 hours, run a thin knife around each flan, and invert onto plates so the caramel cascades over the top.

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