Desserts
Cuban-Vietnamese Flan with Coffee and Condensed Milk (Flan de Café y Leche Condensada)
Original name: Cuban-Vietnamese Flan with Coffee and Condensed Milk
About this dish
This flan brings together the Cuban love of condensed milk and the Vietnamese habit of finishing dessert with strong coffee for a silky caramel custard that tastes like both kitchens at once. I grew up smelling smoky pork and hearing the pressure cooker rattle, but the flan was always cooling by the window; that memory of two sweet cuisines meeting is what this recipe is for.
Ingredients
UK and US measurements are both included for every recipe.
Granulated sugar for caramel
other200 g
Imperial measurement: 1 cup
Water for caramel
liquid60 ml
Imperial measurement: 1/4 cup
Large eggs
protein4
Sweetened condensed milk
dairy397 g
Imperial measurement: 1 can (14 oz)
Evaporated milk
dairy354 ml
Imperial measurement: 1 can (12 oz)
Strong brewed coffee, cooled (Vietnamese-style if possible)
liquid120 ml
Imperial measurement: 1/2 cup
Pure vanilla extract
other10 ml
Imperial measurement: 2 tsp
Fine sea salt
seasoning1 g
Imperial measurement: 1/4 tsp
Method
Preheat the oven
5 minutesArrange a rack in the middle of the oven and preheat to 160°C (325°F). Boil a kettle of water for the water bath.
Make the caramel
10 minutesIn a small saucepan over medium heat, stir the sugar and water until the sugar dissolves. Stop stirring and simmer until the syrup turns a deep amber colour, 8 to 10 minutes. Swirl the pan if it colours unevenly, but do not stir.
Coat the ramekins
3 minutesWorking quickly and carefully, pour the hot caramel into six 6-ounce (180 ml) ramekins, tilting to coat the bottoms evenly. Set aside to harden while you make the custard.
Whisk the custard base
3 minutesIn a large bowl, whisk the eggs, condensed milk, evaporated milk, coffee, vanilla, and salt just until smooth. Avoid over-beating to keep the custard from bubbling.
Strain and fill
3 minutesPour the custard through a fine-mesh sieve into a large measuring jug, then divide it among the caramel-lined ramekins.
Bake in a water bath
55 minutesPlace the ramekins in a roasting pan and pour boiling water into the pan to reach halfway up the sides. Cover loosely with foil and bake until the custard is barely set and jiggles slightly in the centre, 45 to 55 minutes.
Cool, then chill
4 hoursTransfer the ramekins to a wire rack and cool to room temperature. Refrigerate for at least 4 hours or overnight until fully set.
Unmold and serve
5 minutesRun a thin knife around each flan, invert onto a plate, and let the caramel sauce run over the top. Serve cold, with extra coffee alongside if you like.
Equipment
- Six 6-ounce (180 ml) ramekins
- Roasting pan or deep baking dish
- Small saucepan
- Whisk
- Fine-mesh sieve
- Measuring jug
- Aluminum foil
- Wire rack
Nutrition facts
Tips
- Let the caramel harden completely before adding the custard so the layers stay distinct and the flan releases cleanly.
- Straining the custard removes any cooked egg bits and air bubbles, which is the easiest way to get that smooth, glassy surface you see in Cuban and Vietnamese bakeries.
- If you want a stronger coffee note, replace 2 tablespoons of the evaporated milk with an extra splash of strong coffee or a teaspoon of instant espresso powder.
- The flan tastes even better the next day, so make it ahead and keep it covered in the fridge for up to 3 days.
Serving suggestions
- Serve cold as a dessert after a rich meal, with a small cup of Vietnamese-style coffee or a spoonful of extra caramel.
- Pair with fresh fruit like sliced mango or a few raspberries for a bright contrast.
- Offer alongside a savory snack, like a warm pork banh mi, to echo the smoky-sweet balance of Vietnamese and Cuban tables.
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Recipe by
Bao Le
Specialises in Vietnamese cuisineBao makes bun cha that he sells from a bicycle. He is a local hero in Ho Chi Minh City.
Describe yourself in three words: Humble, fast, smoky pork smell.