Bánh Flan Cà Phê (Vietnamese Coffee Flan) - Washington Dairy

Bánh Flan Cà Phê (Vietnamese Coffee Flan)

6-8 servings

Ingredients:

This dessert is perfect for your after-dinner pick-me-up!

This Vietnamese Coffee Flan (Bánh Flan Cà Phê) from Seattle food blogger Annie Nguyen will be a crowd-pleaser with its creamy, sweet, coffee flavor. Grace Harbor Farms whole milk takes this smooth dessert to a whole new level. Their whole milk is made without any artificial flavors and they don’t separate the milk – meaning there’s a full-fat cream top. It tastes amazing and is perfect for this dessert!

 


Bánh Flan Cà Phê (Vietnamese Coffee Flan)

6-8 servings

Ingredients:

  • 2 cups Grace Harbor Farms whole milk
  • 2 tbsp Café du Monde Coffee ground coffee
  • 4 tbsp Vietnamese coffee
  • 14oz can sweetened condensed milk
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
Directions:
  1. Preheat the oven to 350°F. Using a small saucepan, cook sugar until fully melted and stir until golden brown. Pour caramel evenly into 6-8 ramekins (2 tbsps each). Set aside for 10-15 mins.
  2. In a large saucepan, bring milk to a boil over medium heat. Add Vietnamese coffee and ground coffee, stir for 1 minute. Remove from heat and allow to sit for 10 minutes.
  3. Whisk together condensed milk, egg yolks, and vanilla in a large bowl until smooth. Gradually add in warm coffee milk and whisk until well blended. Ladle evenly into each ramekin.
  4. Arrange ramekins into a baking pan or roasting pan. Pour warm water of 1 inch into the pan. Bake for 45 minutes to 1 hour or until the centers jiggle slightly. Allow to cool on a wire rack for 30 minutes. Place in the refrigerator to chill for about 1-2 hours before serving.
  5. Unmold by running a knife around the ramekins. Invert onto a plate and enjoy!

 


 

 

 
 
 
 
 
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