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.
