Vietnamese Coffee Pudding (Banh Flan Ca Phe)

Instructions

1. 1

   Make caramel: heat sugar and water in a small saucepan over medium heat. Swirl occasionally — do not stir. Cook until the mixture turns a deep amber color, about 8 minutes. Immediately pour caramel into 6 ramekins, tilting to coat the bottom evenly. Work quickly — the caramel sets fast.

2. 2

   Whisk eggs, egg yolks, condensed milk, whole milk, coffee, and vanilla until fully combined. Do not whisk vigorously — you want no foam, which would cause bubbles in the finished custard. Strain through a fine sieve.

3. 3

   Pour the custard mixture into the caramel-coated ramekins. Place ramekins in a large baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins — this water bath ensures gentle, even cooking.

4. 4

   Bake at 325°F for 40–45 minutes until the custard is just set at the edges but still jiggles in the center. Cool to room temperature, then refrigerate at least 2 hours.

5. 5

   To unmold: run a thin knife around the edge of each ramekin, place a plate on top, and invert with confidence. The caramel will pour over the custard. The coffee adds a subtle bitterness that perfectly cuts the sweetness of the condensed milk.