Vietnamese Coffee Flan Recipes

INSTANT POT® BAHN FLAN (VIETNAMESE FLAN)

Instant Pot® Bahn Flan (Vietnamese Flan) image

The Instant Pot® creates a wonderfully soft and tender flan that is creamier than a regular custard flan. You'll recognize the French influence in this Vietnamese version of the "creme caramel," and will also taste the Vietnamese take on the dessert as it's steamed in the Instant Pot®. The delicate texture and vanilla flavor make the dish entirely delicious!

Provided by Diana71

Categories World Cuisine Recipes Asian Vietnamese

Time 5h

Yield 3

Number Of Ingredients 5

Ingredients

2 cups milk
1 ⅔ cups white sugar, divided
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Steps:

Warm milk in a saucepan over medium heat. Add 2/3 cup sugar and stir to dissolve, about 3 minutes. Make sure milk does not boil; turn off heat if necessary.
Whisk eggs and egg yolk by hand; do not overmix. Pour slowly into the warm milk-sugar mixture and stir continuously over low heat for 1 1/2 minutes.
Strain through a tightly woven mesh strainer into a bowl to remove any solids that may have formed. Add vanilla extract to the bowl; mix until well combined. Set aside.
Pour 1 cup sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until sugar has evenly melted and turned a golden caramel color, about 5 minutes. Immediately remove from heat and pour into a pressure cooker-safe cake pan, coating the bottom with liquid sugar. Pour in custard. Cover tightly with aluminum foil.
Place a trivet in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 cup water. Place the cake pan onto the trivet and close and lock the lid. Seal the valve and select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes, then turn the valve to Venting to release remaining pressure. Unlock and remove the lid. Remove the trivet and pan.
Allow to cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Slide knife carefully around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should drip over the flan and onto the plate.

Nutrition Facts : Calories 628.4 calories, Carbohydrate 119.6 g, Cholesterol 329.3 mg, Fat 11.3 g, Protein 14.6 g, SaturatedFat 4.6 g, Sodium 162.8 mg, Sugar 119.4 g

VIETNAMESE COFFEE

Vietnamese Coffee image

Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.

Provided by coffeeshopjunkie

Categories World Cuisine Recipes Asian Vietnamese

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

2 tablespoons sweetened condensed milk, or more to taste
⅔ cup strong brewed coffee
1 teaspoon non-dairy creamer (such as Coffee-Mate®), or more to taste
1 teaspoon hot cocoa mix (such as Godiva®), or more to taste

Steps:

Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g

COFFEE FLAN

Coffee Flan image

Categories Coffee Milk/Cream Egg Dessert Bake Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of 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.
To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

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