Instant Pot Bahn Flan (Vietnamese Flan) Recipe

Name: Instant Pot Bahn Flan (Vietnamese Flan)
Prep time: 15 min
Cook time: 35 min
Total time: 300 min
Yield: 3
Ingredients: 2 cups milk; 1.6666667461395 cups white sugar, divided; 4 large eggs; 1 large egg yolk; 1 teaspoon vanilla extract

Cook Time: 35 minutes

Ingredients

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

Directions

Step 1: Warm the milk in a saucepan over medium heat. Add 2/3 cup of sugar and stir until dissolved, which should take about 3 minutes. Make sure the milk doesnt boil; if it starts to, turn off the heat immediately.

Step 2: In a separate bowl, whisk the eggs and egg yolk gently by hand. Do not overmix. Slowly pour the egg mixture into the warm milk-sugar mixture, stirring continuously over low heat for about 1.5 minutes.

Step 3: Strain the mixture through a fine mesh strainer into a bowl to remove any solidified bits. Add the vanilla extract to the bowl and mix until fully combined. Set this custard mixture aside.

Step 4: In a wide skillet over medium heat, pour 1 cup of sugar. Stir occasionally with a wooden spoon until the sugar melts evenly and turns a golden caramel color, which should take about 5 minutes. Remove from heat immediately.

Step 5: Carefully pour the melted caramel into a pressure cooker-safe cake pan, ensuring the bottom is fully coated with liquid sugar. Pour the prepared custard mixture into the pan, then cover tightly with aluminum foil.

Step 6: Place a trivet at the bottom of your multi-functional pressure cooker (such as an Instant Pot) and add 1 cup of water. Place the cake pan on top of the trivet and close and lock the lid. Seal the valve, set the cooker to high pressure according to the manufacturer's instructions, and set the timer for 9 minutes. Allow 10 to 15 minutes for the pressure to build up.

Step 7: Once cooking is complete, release the pressure using the natural-release method for 10 minutes. After that, turn the valve to Venting to release the remaining pressure. Unlock and remove the lid, then carefully remove the cake pan and trivet from the cooker.

Step 8: Allow the flan to cool for 1 hour at room temperature, then chill it for at least 3 to 4 hours, or overnight for the best results.

Step 9: Once chilled, carefully run a knife around the edges of the flan. Hold the bottom of the cake pan securely as you invert the pan onto a large serving dish. The caramel should flow over the flan and onto the plate.

Cook's Note:

You can also make 3 individual flans using ramekins. If using ramekins, reduce the cook time to 6 minutes.

Nutrition Facts (per serving)

Calories: 628
Total Fat: 11g (14% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 329mg (110% Daily Value)
Sodium: 163mg (7% Daily Value)
Total Carbohydrates: 120g (43% Daily Value)
Dietary Fiber: 0g
Total Sugars: 119g
Protein: 15g (29% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 234mg (18% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 344mg (7% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instant Pot Bahn Flan

History of Bahn Flan

The origins of Bahn Flan, or Vietnamese flan, can be traced back to the French colonial period in Vietnam. The dessert is a Vietnamese adaptation of the French crme caramel. French colonization brought many culinary influences to Vietnam, including the technique of making custard desserts. Over time, the dish evolved with local ingredients and flavors, incorporating the use of vanilla and caramel. Bahn Flan became a popular treat enjoyed by many in Vietnam and across Southeast Asia, known for its smooth, creamy texture and delicate sweetness.

Regional Variations

Bahn Flan is enjoyed in various regions of Vietnam, though its preparation may slightly differ depending on local preferences. In southern Vietnam, the flan is often made with more sugar, resulting in a richer caramel flavor. In contrast, the northern versions may use less sugar and focus more on the custards creamy texture. Some variations of Bahn Flan also incorporate coconut milk, which gives the dessert a distinct tropical flavor that complements the sweet caramelized sugar.

How Bahn Flan Differs from Similar Desserts

Bahn Flan is similar to other flan recipes found around the world, but it stands out due to its lighter, more delicate texture and the use of ingredients like coconut milk in some versions. Unlike traditional French crme caramel, which is often made with heavy cream, Bahn Flan is typically made with whole milk, giving it a less rich but still silky-smooth consistency. The use of an Instant Pot in modern recipes has also streamlined the cooking process, making it easier to achieve the perfect custard texture.

Where to Serve Bahn Flan

Bahn Flan is a versatile dessert that can be served at many different occasions in Vietnam. It is commonly found in Vietnamese homes as a sweet treat for family gatherings, celebrations, or even as a casual dessert after meals. It is also a popular dish in Vietnamese cafs and restaurants, where it is served both as individual portions or in larger, communal dishes. In more recent years, Bahn Flan has gained popularity outside of Vietnam, with various international restaurants serving it as a part of their dessert menu.

Fun Facts About Bahn Flan

Bahn Flan is often served chilled, making it a refreshing dessert, especially in the hot Vietnamese climate.
The caramel topping is a key element of the dish and is created by melting sugar until it turns golden brown. It not only adds flavor but also gives the flan its signature glossy look.
Modern Vietnamese cooks have embraced the Instant Pot to prepare Bahn Flan, significantly reducing the cooking time while still preserving the traditional flavor and texture.
In some parts of Vietnam, Bahn Flan is served in small individual ramekins, which makes it an ideal dessert for parties and gatherings, offering a personalized touch to each serving.

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FAQ about Instant Pot Bahn Flan (Vietnamese Flan) Recipe

After preparing the flan, allow it to cool at room temperature for about an hour. Then, refrigerate it for at least 3 to 4 hours, or overnight, before serving. To store leftover flan, cover it with plastic wrap or transfer it to an airtight container and keep it in the refrigerator for up to 3 days.

Yes, you can make this flan in individual ramekins. The cooking time will be slightly shorter; set the timer to 6 minutes if using small ramekins. Be sure to adjust the caramelization step and cover each ramekin with foil tightly to prevent water from entering during cooking.

If the sugar doesn’t melt evenly or starts to burn, try reducing the heat slightly and stirring more gently. You can also remove the pan from the heat and stir to help the sugar melt more evenly. If the caramel becomes too hard, gently heat it again over low heat to loosen it up.

Yes, you can substitute whole milk with other milk options, such as almond milk, coconut milk, or low-fat milk. However, these alternatives may slightly change the flavor and texture of the flan. Whole milk provides the richest flavor and smoothest texture.

The flan is cooked when it has set and is firm to the touch, but still slightly jiggly in the center. You can check it by inserting a knife around the edges—if it comes out clean, the flan is ready. It will continue to set as it cools.

While it's best enjoyed fresh, you can freeze the flan for up to 2 months. To freeze, cover it tightly in plastic wrap or aluminum foil and place it in an airtight container. To serve, thaw the flan overnight in the refrigerator before unmolding and serving.

After chilling the flan, carefully run a knife around the edges to loosen it from the pan. Then, place a large serving dish over the top of the pan and quickly invert the pan. Gently tap the bottom of the pan to release the flan. The caramel will drip over the flan and onto the plate, creating a beautiful presentation.

While this recipe is designed for a pressure cooker, you can also prepare it in a water bath in the oven. Preheat the oven to 325°F (163°C) and place the flan in a baking dish with hot water halfway up the sides of the pan. Bake for about 45-60 minutes or until the flan is set.

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