Bánh Flan Cà Phê (Vietnamese Coffee Flan)
Món truyền thống · Vietnamese
A classic Vietnamese coffee-flavored flan, featuring a rich, creamy custard infused with strong Vietnamese coffee and topped with a dark, slightly bitter caramel. This dessert is a beloved treat, balancing sweetness with the robust coffee notes.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Granulated sugar1 cup
- Water1/4 cup
- Eggs4 large
- Egg yolks2 large
- Sweetened condensed milk1 can (14 oz)
- Evaporated milk1 can (12 oz)
- Strong brewed Vietnamese coffee1 cup
- Vanilla extract1 teaspoon
Các bước
- 1
Prepare the caramel: In a saucepan, heat granulated sugar and water over medium heat until the sugar dissolves and turns a deep amber color. Be careful not to burn it. Pour the caramel evenly into 6 individual ramekins.
- 2
Prepare the custard: In a large bowl, whisk together eggs and egg yolks until well combined.
- 3
Gradually whisk in sweetened condensed milk, evaporated milk, brewed Vietnamese coffee, and vanilla extract until smooth.
- 4
Strain the custard mixture through a fine-mesh sieve into a separate bowl to ensure a smooth texture.
- 5
Pour the strained custard mixture over the caramel in each ramekin.
- 6
Cover the ramekins tightly with aluminum foil.
- 7
Place the ramekins in a larger baking pan. Carefully pour hot water into the baking pan to come halfway up the sides of the ramekins (water bath).
- 8
Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- 9
Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
- 10
To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. The caramel sauce should flow over the flan.
