Instant Pot Vietnamese Coffee Flan Recipe (Bánh Flan Cà Phê)
Prep time: 15 minutes
Cook time: 6 minutes
Serves: 7-8
This recipe combines two delicacies brought to Vietnam by Europeans; Flan and Coffee. Believe it or not, the region of Vietnam was not the coffee producing powerhouse it is today. The French introduced coffee to Vietnam sometime in the 1850s…and its now something synonymous with the flavors of Vietnam.
Can you believe coffee wasn’t always a “thing” in Vietnam? Its hard to fathom life without Vietnamese Iced Coffee (cafe sua da) but without the French occupation this cultural mainstay may not have materialized. If you’ve never had Vietnamese Coffee you’re missing out on a rich, creamy and sweet experience. I’ve always wanted to make a dish that celebrated the marriage of Vietnamese and European Cuisine in dessert form; and what better way than a Vietnamese Coffee infused Flan.
I use either King or Trung Nguyen brand instant coffee because they both have a rich, wonderful flavor – you can usually find either at a Vietnamese Market, but if you can’t just click on the link and you can order them from Amazon. This is one of the quickest and easiest desserts you can make in the Instant Pot!
Instant Pot Vietnamese Coffee Flan Recipe (Bánh Flan Cà Phê)
- Prep time: 15 minutes
- Cook time: 6 minutes
- Serves: 7-8
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INGREDIENTS
- 2 Cups Whole Milk
- 2 Eggs + 2 Egg Yolks
- 1 Cup Sweetened Condensed Milk
- 2 Tablespoons Instant Black Coffee Powder, or (4 packets of King or Trung Nguyen Instant Coffee)
- ¾ Cup Granulated Sugar
- 2 Tablespoon Water
- 7 (4oz) Ramekins
METHOD
- 1)
1) Pour ¾ Cup of Sugar + 2 Tablespoons of water into a saucepan. Turn the heat on medium low heat and wait until the sugar liquefies & turns into a golden amber color. Quickly pour about 1½ Tablespoons of the caramel into each ramekin & set them aside to cool and harden. - 2)
In a large bowl, add 2 Eggs, 2 Egg Yolks and 1 Cup of Sweetened Condensed Milk. Use a whisk and gently stir until the mixture is smooth and the eggs are completely mixed in. (Don’t whisk or incorporate too much air, this causes bubbles in the flan). - 3)
Pour 1 Cup of milk into a sauce pan, heat on medium until it starts to bubble, then turn off the heat. Add 2 Tablespoons of Instant Coffee Powder (or 4 packets of King or Trung Nguyen Instant Coffee). Stir until the granules are dissolved. Add the other 1 Cup of Milk to cool down the coffee and pour into the condensed milk / egg mixture. Stir until the mixture is combined. - 4)
Strain the flan mixture through a fine mesh sieve. Then ladle the mixture into the ramekins and cover each ramekin well with foil. - 5)
Pour 1 Cup of Water into the Instant Pot and place the trivet inside the pot. Stack the ramekins on top of the trivet & seal the Instant Pot lid. Set it for High Pressure / Manual for 6 Minutes. Once it’s done, wait an additional 10 minutes while it does a natural pressure release, then switch the knob to venting. - 6)
Carefully remove the ramekins, remove the foil and let them cool on the counter for 60-90 minutes. Cover them with plastic wrap and refrigerate for 5 hours or overnight. - 7)
Before serving, take a knife and run it along the edge of the ramekin to loosen the flan from the sides. Place your serving plate on top of the ramekin, then flip it over. Shake firmly up and down so the flan releases onto the plate, then gently lift up the ramekin. Enjoy!