Description
Banh flan - Vegan Vietnamese coffee caramel flan is a plant-based version of the classic version. Instead of eggs and dairy, it uses creamy coconut or soy milk and starches to create that smooth, custard-like texture. The coffee infusion adds a subtle bitterness that perfectly complements the sweet caramel topping.
Ingredients
Units
Scale
Caramel Layer
- 1 tbsp instant coffee
- 1/2 cup sugar (or coconut sugar)
- 1/4-1/3 cup water
Coffee Custard
- 500 ml plant milk (soy, oat or almond milk)
- 300 ml coconut cream
- 3 tbsp condensed coconut milk
- 1 1/2-2 tsp strong Vietnamese coffee (brewed)
- 2 tbsp cornstarch
- 1 tsp agar-agar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Make the caramel
- Heat instant coffee, sugar, and water over medium heat.
- Once it turns a deep amber, pour immediately into ramekins or small bowls, tilting to coat the bottom evenly. Set aside.
Prepare the custard
- In a saucepan, mix plant milk, coconut cream, condensed coconut milk, coffee, cornstarch/agar, vanilla, and salt.
- Heat gently over medium, whisking constantly, until slightly thickened and agar/cornstarch is fully dissolved (2–3 minutes).
Assemble the flan
- Pour custard gently over the caramel in the ramekins or small bowls.
- Let cool slightly at room temperature, then refrigerate for at least 6–8 hours, ideally overnight.
Serve & impress
- Run a knife around the edges and invert onto a plate to reveal that luscious caramel.
- Optional toppings: whipped coconut cream, berries, mint leaves, crushed roasted cashews, or a sprinkle of coffee powder.
Notes
Cream Dream: Coconut cream + soy milk = velvety custard.
Set Control: Agar for firm flan, cornstarch for a softer wobble.
Make-Ahead: Chill overnight for maximum silkiness.
- Prep Time: 5mins
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Vietnam