Vietnamese coffee cream caramel, also known as "banh flan", is a popular dessert in Vietnam that combines the rich flavors of coffee and the creamy texture of caramel. This delectable treat is enjoyed across the country and has gained popularity worldwide. Traditionally, it is made with just a few simple ingredients, but the process requires precision and patience to achieve the perfect balance of flavors. In this article, we will guide you through the steps of making the perfect Vietnamese coffee cream caramel at home.
Main Ingredients: Cake Flour, All Purpose Flour, Light Brown Sugar
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Step 1: Gather Your Ingredients
What You Will Need:
Strong Vietnamese Coffee: The key to a good coffee cream caramel is using strong, flavorful coffee. Traditional Vietnamese coffee, made with robusta beans and sweetened condensed milk, is the perfect choice.
Eggs: Eggs are an essential ingredient in this recipe, as they help create the custard-like texture of the caramel.
Condensed Milk: This sweet, creamy milk is a staple in Vietnamese desserts and adds a rich flavor to the caramel.
Sugar: Sugar is used to make the caramel sauce that will go on top of the custard. It gives the dessert a beautiful golden color and adds a touch of sweetness.
Water: Water is needed to make the caramel sauce and helps to dissolve the sugar.
Vanilla Extract: This optional ingredient adds a subtle vanilla flavor to the custard.
Step 2: Make the Caramel Sauce
To start, you will need to make the caramel sauce that will go on top of the custard. In a small saucepan, combine sugar and water and cook over medium heat, stirring constantly until the sugar has dissolved. Increase the heat to medium-high and let the mixture boil without stirring. Keep an eye on it, as it can quickly go from golden to burnt. Once it reaches a deep amber color, remove it from the heat and pour it into the bottom of your ramekins or baking dish.
Step 3: Make the Custard
Next, you will need to make the custard base for your Vietnamese coffee cream caramel. In a mixing bowl, combine eggs, condensed milk, and strong Vietnamese coffee. Whisk until well combined and smooth. For added flavor, you can also add a teaspoon of vanilla extract to the mixture.
Step 4: Assemble and Bake
Once your caramel sauce has cooled, pour the custard mixture on top. Place the ramekins or baking dish in a larger baking pan and fill it with hot water until it reaches halfway up the sides of the ramekins. This will create a water bath and help the custard cook evenly. Bake in a preheated oven at 350 degrees Fahrenheit for about 40 minutes or until the custard is set.
Step 5: Chill and Serve
After baking, let the Vietnamese coffee cream caramel cool at room temperature before refrigerating for at least 2 hours. When ready to serve, run a knife around the edges of the ramekins and invert them onto a plate to release the custard. The caramel sauce will flow over the top, creating a beautiful and delicious dessert.
With its perfect balance of coffee and caramel flavors, this Vietnamese coffee cream caramel is sure to impress your taste buds and your guests. It may take some time and precision to make, but the end result is well worth the effort. Give this recipe a try and experience the deliciousness of this traditional Vietnamese dessert in the comfort of your own home.
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