Vietnamese Coffee Flan
Vietnamese Coffee Flan is a decadent dessert that marries the velvety smoothness of flan with the bold, aromatic essence of Vietnamese coffee. Our exclusive recipe, available only at raicipe[dot]com, invites you to indulge in the harmonious blend of textures and flavors that define Vietnamese sweet delights.
- 1/2 cup sugar
- 2 tablespoons water
- 4 eggs (large)
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup trong Vietnamese coffee (cooled)
- Prepare Caramel:
In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves and turns amber. Quickly pour the caramel into the base of individual ramekins or a larger flan mold.
- Preheat Oven:
Preheat the oven to 350°F (180°C).
- Make Flan Mixture:
1- In a mixing bowl, whisk eggs until well beaten.
2- Add sweetened condensed milk, evaporated milk, and Vietnamese coffee. Whisk until the mixture is smooth and well combined.
- Pour Mixture Over Caramel:
Carefully pour the flan mixture over the set caramel in the ramekins or mold.
- Bake in a Water Bath:
Place the filled ramekins or mold in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins or mold.
- Bake Until Set:
Bake in the preheated oven for 45-50 minutes or until the flan is set but still slightly jiggly in the center.
- Chill and Serve:
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Unmold and Enjoy:
To serve, run a knife around the edge of the flan and invert it onto a plate. The caramel will create a luscious pool around the silky flan.