Bánh flan is the Vietnamese version of crème caramel. Tender and soft, covered with a layer of sugary caramel, the French crème caramel is a timeless and classic dessert. The Vietnamese variety was directly influenced by the French, who left a significant impact on the culture and gastronomy in Vietnam during the colonization period.
Although simple in ingredients and preparation, bánh flan is a beautiful and delicate dessert. It usually employs a rich vanilla or coffee-flavored mixture of milk and eggs, which is poured in caramel-covered ramekins. When cooked, the flan is turned upside down, leaving a layer of dark, thick caramel sauce on top, which generously descends on the sides, covering the entire cake in an appetizing amber color.
The unusual characteristic of bánh flan is connected to Vietnamese culture, where ovens and refrigerators are not a common tradition. Because of this, the Vietnamese variety of this famous classic is usually steamed and served immediately, while it is still hot.