Bánh Flan
Chè & Tráng miệng • Việt Nam
Về Bánh Flan (Crème Caramel)
Vietnamese crème caramel with coffee — French-Vietnamese fusion dessert
How to Make Bánh Flan (Crème Caramel) (Traditional & Healthy Version)
Bánh Flan, known locally as caramel pudding, is a beloved Vietnamese dessert that artfully blends silky-smooth texture with a delicate caramel layer. Originating in the French colonial era but now deeply rooted in Vietnamese cuisine, Bánh Flan is a staple at family gatherings, street markets, and festive occasions. Its popularity spans all generations, thanks to its gentle sweetness and creamy finish. This healthy version of Bánh Flan is crafted with mindful ingredient choices, making it suitable for those who track calories or prefer lighter desserts. The taste is rich yet not overwhelming, with a subtle vanilla undertone and a golden caramel crown that melts in your mouth. Whether enjoyed after a meal or as a cool snack on a warm day, this traditional Vietnamese dessert offers both comfort and a taste of Vietnam’s cultural heritage.
Ingredients(for About 1 small ramekin (100g) per serving)
- 2 large Eggs (Trứng gà ta)
- 1 cup (240ml) Low-fat milk (Sữa tươi ít béo)
- 4 tablespoons Granulated sugar (Đường cát trắng)
- 1 teaspoon Vanilla extract (Tinh chất vani)
- 2 tablespoons Water
- a pinch Salt (Muối)
- a few drops Lime juice (Nước cốt chanh (for caramel)) - optional
Instructions
- 1
Prepare the caramel: In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Heat on medium, swirling gently until the sugar dissolves and turns a golden amber. Quickly add a few drops of lime juice to prevent crystallization and pour into the bottom of two ramekins.
5 minutes
Do not stir the caramel, just swirl the pan for even color.
- 2
Preheat your steamer or oven to 160°C (320°F).
2 minutes
If using a steamer, cover ramekins with foil to prevent water drops.
- 3
In a bowl, gently whisk eggs with the remaining sugar and a pinch of salt until just combined. Avoid over-beating to prevent bubbles.
3 minutes
Use a fine mesh sieve for a silkier custard.
- 4
Warm the milk until just hot (not boiling). Slowly pour the milk into the egg mixture while stirring continuously. Add the vanilla extract.
3 minutes
Pour milk slowly to avoid cooking the eggs.
Why This Dish is Healthy
Our healthy Bánh Flan is a lighter adaptation of the Vietnamese classic, utilizing low-fat milk and reduced sugar to decrease calories and saturated fat. This makes it an excellent choice for those watching their weight or managing cholesterol. Using natural ingredients and no heavy cream, it satisfies sweet cravings in a more wholesome way. Portion control is easy with individual servings, promoting mindful eating and reducing the risk of overindulgence.
This Bánh Flan recipe uses low-fat milk and minimal sugar to keep the calorie content low while maintaining a creamy texture and essential nutrients. Eggs provide high-quality protein, vitamins A, D, and B12, while milk adds calcium and other minerals vital for bone health. The dessert is naturally gluten-free and suitable for vegetarians. With moderated sugar and fat, it caters to those seeking a healthier dessert without sacrificing flavor. Enjoying Bánh Flan as an occasional treat supports balanced nutrition and mindful indulgence.
Pro Tips
- 💡Tip 1: Let the caramel cool and harden before adding the custard to prevent mixing.
- 💡Tip 2: Strain the custard mixture to ensure the flan is silky and smooth.
- 💡Tip 3: Cover the ramekins with foil while steaming to avoid water droplets on the surface.
Storage & Serving
Store Bánh Flan in the refrigerator, tightly covered, for up to 3 days. Serve chilled for best taste and texture. Avoid freezing, as it may alter the custard’s consistency.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 5.0 g |
| Fiber | 0.0 g |
