I’ve made several versions of bánh flan over the past few years and this is by far my favorite. The coffee and condensed milk adds a cà phê sữa đá vibe which is always a personal favorite.
1. melt your sugar + water in a pot until it becomes a dark golden color. 2. Pour caramel into ramekins (or any heatproof container of choice). Let cool for 15 mins while you work on the flan. 3. Thoroughly the rest of the ingredients into a bowl and strain to make sure it’s super smooth. 4. Pour the flan mix into the hardened sugar caramel in the ramekin and place into a larger deeper pan (we’re making a water bath). 5. Fill the deeper pan 1/2 way with hot water and bake at 325 for 45mins (or until set and jiggly). 6. Rest on counter for an hour to cool, then refrigerate for 6-8 hours until fully set and cold. 7. Flip on a plate and enjoy!
