Caramelized Vietnamese Coffee Flan with Condensed Milk

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky custard infused with bold Vietnamese coffee and creamy condensed milk, topped with a rich caramel sauce. This Vietnamese recipe, ready in about 65 minutes, pairs granulated sugar, boiling water, strong brewed Vietnamese coffee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Vietnamese cuisine 320 cal/serving

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Ingredients

3/4 cup, divided granulated sugar
2 tbsp boiling water
1/2 cup, cooled strong brewed Vietnamese coffee
1 cup sweetened condensed milk
1 cup whole milk
4 large eggs
1 tsp vanilla extract
enough to fill pan halfway hot water for water bath

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Instructions

Step 1: In a small saucepan over medium heat, melt 1/2 cup granulated sugar, stirring constantly until it turns deep amber caramel, about 6-8 minutes. Quickly pour caramel into six 4-ounce ramekins, swirling to coat bottom evenly; set aside.
Step 2: In a large bowl, whisk 4 large eggs with remaining 1/4 cup sugar until just combined. Stir in 1 cup sweetened condensed milk, 1 cup whole milk, 1/2 cup cooled strong brewed Vietnamese coffee, and 1 tsp vanilla extract until smooth.
Step 3: Pour custard mixture evenly into prepared ramekins over caramel.
Step 4: Place ramekins in a large baking dish and pour hot water halfway up the sides to create a water bath.
Step 5: Bake in preheated 325°F oven for 45-50 minutes until custard is just set but still slightly jiggly in center.
Step 6: Remove ramekins from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Step 7: To serve, run a knife around edges of flan and invert onto plates to reveal caramel sauce.