By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
362 cal · 60 min
Vietnamese Coffee Flan
Recipe GLPR64a2cffa8642d2
A silky caramelized custard infused with rich Vietnamese coffee flavor. This elegant dessert combines sweetened condensed milk, whole milk, and eggs in a delicate flan, topped with a deep caramel and finished with the distinct taste of instant coffee. Serve chilled for an impressive finish to any meal.
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Ingredients
3/4 cup sugar
14 ounces one 14-ounce can sweetened condensed milk
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant coffee dissolved in 4 teaspoons hot water
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions
Preheat your oven to 350°F. Dissolve the instant coffee in the hot water and set aside to cool slightly.
In a small heavy-bottomed saucepan, melt 1/2 cup of the sugar over medium heat, stirring occasionally until it turns amber-colored (about 8–10 minutes). Pour the caramel into a 2-quart flan dish or round baking dish, tilting to coat the bottom and sides evenly. Work quickly as the caramel hardens rapidly. Set aside.
In a blender, combine the eggs, sweetened condensed milk, whole milk, cooled coffee mixture, vanilla extract, salt, and the remaining 1/4 cup sugar. Blend on high speed until completely smooth and well combined, about 2 minutes.
Strain the custard mixture through a fine-mesh sieve into the caramel-lined dish to remove any small egg particles and ensure a silky texture.
Place the filled flan dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish, creating a water bath.
Bake in the preheated oven for 40–45 minutes, until the custard is just set but still slightly jiggly in the very center (a toothpick inserted 2 inches from the edge should come out clean). The internal temperature should reach 160°F.
Remove from the oven and let cool completely in the water bath. Once cool, refrigerate for at least 4 hours or overnight.
To serve, run a thin knife around the edges of the flan to loosen it. Place a serving plate over the top and carefully invert, allowing the caramel to flow over the custard.
Comments
This recipe delivers an accessible, elegant dessert with all ingredients stocked at every Charlotte chain—no special stops required. The real cost driver is condensed milk and eggs, landing the per-serving price around $1.20–$1.50, which is reasonable for a showstopper dessert. The stated 60 minutes ignores the essential 4–6 hour chill time, so plan accordingly for a next-day or weekend treat rather than a weeknight finish. The flan reheats beautifully and feeds 8, making it ideal for potlucks or dinner parties, though it demands attention during the water-bath bake and cannot be rushed.
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