Vietnamese Coffee Flan

February 17, 2015

Test Kitchen-Approved

Author Notes: Adapted slightly from Gourmet MagazineHillary Pollak

Serves: 6 to 8
Prep time: 8 hrs
Cook time: 1 hrs


  • 3/4 cup sugar
  • One 14-ounce can sweetened condensed milk
  • 3 3/4 cups whole milk
  • 5 large eggs
  • 4 1/2 teaspoons instant coffee dissolved in 4 teaspoons hot water
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
In This Recipe


  1. Put oven rack in middle position and preheat oven to 350° F.
  2. In a small, heavy saucepan, cook the sugar over medium heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally, until the sugar turns a deep golden color. Immediately pour into a 9-inch round ceramic or glass baking dish or a metal cake pan that's at least 2 inches deep. Tilt the dish to coat bottom (use caution, the dish will be hot). Cool until hardened, 10 to 15 minutes.
  3. Blend the remaining ingredients in a blender, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a large roasting pan and place it in the oven. Pour enough boiling-hot water into roasting pan to reach halfway up the sides of custard dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
  4. To unmold flan, run a thin knife around edge of dish to loosen the custard. Invert a large platter with a lip over the baking dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

More Great Recipes:
Custard|Vietnamese|American|Mexican|Cheese|Chill|Make Ahead|Entertaining|Party|Holiday|Dinner Party|Gluten-Free

Reviews (3) Questions (0)

3 Reviews

Grace L. March 21, 2018
Highly recommend this recipe! Tastes exactly like the ones in the restaurants. My whole family loved them, no more having to spend so much money on this!
Author Comment
Hillary P. June 18, 2015
I don't like to drink instant coffee at all, but I find that it provides the perfect coffee flavor in this recipe because it is so concentrated. I think espresso would also work at long as the quantity is equal to about 3 tablespoons.
rob W. June 18, 2015
It's said that if you are adding wine to a simmering stew or Bourguignon use a wine that you enjoy drinking. I avoid instant coffee at all costs because of its flavor, yet it is the chief flavor ingredient in this recipe. Any suggestions on how to infuse the dessert using freshly ground coffee?