Silky Vietnamese Coffee Flan With Rich Espresso Caramel

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Vietnamese coffee flan is the custard with a strong coffee caramel, the kind served over ice. I brew the coffee bold so it cuts through the egg instead of hiding.

The preparation is simple, and this dessert can be made ahead of time, allowing the flavors to meld. Perfect for special occasions or as a sweet treat to enjoy at home.

Delicious Vietnamese Coffee Flan Recipe

This silky coffee flan has a smooth custard base infused with bold coffee flavor and is topped with a luscious espresso caramel. The recipe takes about 1 hour and serves 6 people.

Ingredients

1 cup sugar (for caramel)
1/4 cup water (for caramel)
1 cup strong brewed Vietnamese coffee (or espresso)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Caramel: In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and allow it to cook until it turns a golden brown. Quickly pour caramel into individual ramekins, tilting to coat the bottom.
Mix the Flan Base: In a blender, combine brewed coffee, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.
Pour into Ramekins: Carefully pour the flan mixture over the set caramel in the ramekins.

Bake the Flan: Preheat the oven to 325°F (160°C). Place the ramekins in a baking dish and fill the dish with hot water about halfway up the sides of the ramekins. Bake for about 50-60 minutes, or until the flan is set and a knife inserted comes out clean.
Cool and Serve: Allow the flans to cool at room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan, invert onto a plate, and drizzle with any remaining caramel.