A hallmark of Vietnamese dessert culture, the delicate custard known as Banh Flan represents a beautiful intersection of French technique and Southeast Asian adaptation. While traditional methods rely on gentle steaming over a stovetop, utilizing a modern pressure cooker streamlines the process significantly, ensuring a consistent environment for the eggs to set without curdling. This Instant Pot Banh Flan offers a texture that is remarkably denser and smoother than oven-baked versions, characterized by its signature amber caramel topping and a subtle hint of vanilla. It is a sophisticated yet accessible treat, ideal for concluding a multi-course dinner or serving as a chilled afternoon refreshment.
Table of Contents
Ingredients for the Perfect Custard
To achieve the ideal balance of sweetness and structural integrity, high-quality dairy and fresh eggs are essential. This recipe is designed for a standard pressure cooker-safe cake pan or large ramekins.
For the Amber Caramel Base
- One cup granulated white sugar
- Two tablespoons water (optional, for even melting)
For the Silk-Textured Custard
- Two cups whole milk (higher fat content ensures a creamier mouthfeel)
- Two thirds cup granulated white sugar
- Four large eggs, room temperature
- One large egg yolk, room temperature
- One teaspoon pure vanilla extract
- One cup water (for the Instant Pot base)
Detailed Preparation Instructions
- Prepare the Caramel: Melt the one cup of sugar in a wide skillet over medium heat, stirring gently until it liquefies into a deep golden-brown syrup.
- Coat the Mold: Immediately pour the hot caramel into your pressure cooker-safe pan, tilting the pan to coat the bottom surface completely before it hardens.
- Heat the Dairy: In a medium saucepan, warm the milk and the remaining sugar over medium-low heat, stirring until the sugar dissolves completely, ensuring the liquid does not reach a boil.
- Combine Eggs: In a separate glass bowl, whisk the four whole eggs and the extra yolk by hand just until combined, avoiding the creation of air bubbles.
- Temper and Mix: Slowly stream the warm milk into the egg mixture while stirring constantly, then stir in the vanilla extract.
- Refine the Liquid: Pass the custard mixture through a fine-mesh sieve into the caramel-lined pan to remove any stray egg solids.
- Seal for Steaming: Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the custard surface.
- Pressure Cook: Place the pan on a trivet inside the Instant Pot with one cup of water. Secure the lid and cook on High Pressure for nine minutes.
- Natural Release: Allow the pressure to drop naturally for ten minutes before manually releasing any remaining steam.
- Chill and Set: Remove the flan, let it reach room temperature on a wire rack, and then refrigerate for at least four hours, or ideally overnight, before inverting onto a plate.
Technical Mastery: Sensory Cues and Texture
Success with this Instant Pot Banh Flan depends heavily on temperature control and aeration. When melting the sugar for the caramel, look for the color of an old copper penny. If the caramel is too light, it will lack the characteristic bitterness that balances the sweet custard; if it is too dark, it will taste scorched.
When whisking your eggs, the goal is homogenization without volume. Using a fork or a slow hand-whisking motion prevents air from being trapped in the proteins. If you see foam on top of your custard before it goes into the Instant Pot, the finished product will likely have small “eyes” or bubbles on the sides rather than a glass-smooth finish.
The “doneness” check is unique for flan. When you remove it from the pressure cooker, the center should still have a slight jiggle, similar to set gelatin. It will fully firm up during the refrigeration process. Avoid the temptation to overcook the custard, as high heat causes the egg proteins to tighten and weep liquid, resulting in a rubbery texture.
Professional Tips for Success
- Room Temperature Ingredients: Always ensure your eggs are at room temperature. Cold eggs can seize when they meet the warm milk, leading to an uneven cook.
- The Sieve is Mandatory: Never skip the step of straining the custard. This is the single most important factor in achieving that restaurant-quality silkiness.
- Avoid Over-Whisking: If you use a mechanical mixer, you will incorporate too much air. Stick to a manual whisk or even a pair of chopsticks to keep the mixture dense.
- Tightly Sealed Foil: Ensure the aluminum foil is crimped tightly around the edges of your pan. Any moisture that enters the pan during the steaming process will create craters on the surface of your dessert.
- The Inversion Trick: Before flipping the flan onto a serving dish, run a thin, flexible plastic spatula or a warm knife around the edge. Ensure your serving plate has a slight lip to catch the caramel sauce that will pour out.
- Patience in Chilling: While four hours is the minimum, an overnight rest allows the caramel to fully liquefy, creating a more abundant sauce for the final presentation.
Creative Variations
- Coffee Infused: For a “Cafe Sua Da” inspired flan, add one tablespoon of instant espresso powder to the warm milk mixture.
- Coconut Cream: Replace one cup of the whole milk with full-fat coconut milk for a tropical, richer flavor profile.
- Pandan Flavor: Add half a teaspoon of pandan extract for a bright green hue and a nutty, botanical aroma common in Vietnamese bakeries.
- Citrus Note: Grate the zest of half an orange into the milk while warming to add a bright, acidic contrast to the deep caramel.
Practical Serving Suggestions
Traditionally, Banh Flan is served simply on its own, allowing the caramel to shine. However, for a more elaborate presentation, consider these methods:
- Crushed Ice: In Vietnam, it is very common to serve a slice of flan topped with a small mound of finely crushed ice and a drizzle of strong black coffee.
- Fresh Berries: The acidity of raspberries or sliced strawberries provides a sharp contrast to the creamy, fatty nature of the custard.
- Toasted Coconut: Sprinkle a few toasted coconut flakes on top just before serving to add a crunch that contrasts with the soft texture.
Frequently Asked Questions
Why did my flan come out with small holes on the sides?
Small holes, often called “eyes,” are usually the result of trapped air bubbles in the custard or the Instant Pot being slightly too hot. To prevent this, whisk the eggs very gently and always use a fine-mesh strainer to remove any bubbles before cooking.
Can I make this in individual ramekins instead of one large pan?
Yes, you can use individual heat-safe ramekins. If you choose this method, reduce the high-pressure cooking time to six minutes. Ensure each ramekin is individually covered with foil to protect the surface.
How long will this flan stay fresh in the refrigerator?
This dessert keeps exceptionally well. When kept in an airtight container or tightly wrapped, it will remain delicious for up to five days. In fact, the flavor often deepens after the first twenty four hours.
My caramel hardened in the pan before I could add the custard. Is that okay?
This is perfectly normal. The sugar will turn into a hard candy shell almost immediately upon touching the pan. During the pressure-cooking process, the steam and the moisture from the custard will re-melt that sugar into a liquid sauce.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 628 kcal |
| Protein | 15 g |
| Carbs | 120 g |
| Fat | 11 g |
| Fiber | 0 g |
| Sugar | 118 g |
| Sodium | 145 mg |
Nutrition Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintThe Ultimate Silky Instant Pot Banh Flan
A silky, creamy Vietnamese custard dessert made effortlessly in the pressure cooker with a rich amber caramel topping.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 5 hours
- Yield: 3 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Vietnamese
Ingredients
2 cups whole milk
1 2/3 cups white sugar, divided
4 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup water (for Instant Pot base)
Instructions
1. Melt 1 cup sugar in a skillet until golden caramel; pour into a pressure cooker-safe pan.
2. Warm milk and 2/3 cup sugar in a saucepan until dissolved; do not boil.
3. Whisk eggs and yolk gently by hand; slowly stir in warm milk and vanilla.
4. Strain the mixture through a fine-mesh sieve into the caramel-lined pan.
5. Cover the pan tightly with aluminum foil.
6. Place on a trivet in the Instant Pot with 1 cup water.
7. Seal and cook on High Pressure for 9 minutes.
8. Allow 10 minutes for natural pressure release.
9. Cool at room temperature then refrigerate for at least 4 hours.
10. Invert onto a plate and serve.
Notes
Always use room temperature eggs to prevent curdling.
The fine-mesh sieve is the secret to a smooth texture.
Ensure the foil is very tight to keep steam out of the custard.
Nutrition
- Serving Size: 1 ramekin
- Calories: 628
- Sugar: 118g
- Sodium: 145mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 120g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 280mg
