Vietnamese Flan or Creme Caramel

Bánh Flan

Preparation info

  • Makes

    6

    Individual Flans
    • Difficulty

      Easy

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This easy-to-make dessert has been a household treat since the French first introduced it to the Vietnamese. It seems like every cuisine has some kind of flan or custard variation, but this light and fluffy version is especially similar to the French crème caramel. For a Vietnamese touch, make the dish in a rice bowl or use rock sugar for the caramelization. I have enjoyed making this flan with the zest of mandarin orange or even our beloved lime added to the custard mixture. Keep the flan in the refrigerator right until you serve it. If you remove it from the rice bowls or ramekins too early, it will weep and soften too fast.

Ingredients

    Method