Vietnamese Caramel Custard

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A beloved French-Vietnamese hybrid, Vietnamese caramel custard pairs a silky egg custard enriched with sweetened condensed milk and a whisper of robusta coffee beneath a glossy dark caramel. It is traditionally served cold as a light dessert after rich noodle or grilled meat dishes.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 70 gCarbs
• 0 gFiber
• 68 gSugar
• 12 gProtein
• 210 mgSodium
• 340 mgPotassium
• 260 mgCalcium
• 1.2 mgIron
• 2 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 3 tablespoons water
• 1 teaspoon fresh lime juice or white vinegar

For the custard

• 5 large eggs
• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1/2 cup (120 ml) whole milk
• 1 tablespoon instant Vietnamese coffee granules or 2 tablespoons strong brewed phin coffee
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the water bath

• About 4 cups hot water

Directions

1. Preheat the oven to 325°F (165°C). Arrange six 6-oz ramekins in a deep roasting pan or oven-safe skillet.
2. Make the caramel: combine sugar, water, and lime juice in a heavy-bottomed light-colored saucepan over medium heat. Swirl gently (do not stir) until the sugar dissolves and turns a deep amber, about 8 to 10 minutes. Immediately divide the hot caramel among the ramekins, tilting each to coat the bottom and slightly up the sides; set aside to harden.
3. In a large bowl, whisk the eggs until just broken up. Add condensed milk, evaporated milk, whole milk, coffee, vanilla, and salt, and whisk until completely smooth with no streaks of egg.
4. Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher, then divide evenly among the ramekins over the hardened caramel.
5. Place the roasting pan with ramekins on the oven rack. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Cover the entire pan loosely with foil.
6. Bake for 40 to 45 minutes, until the custards are set around the edges but still have a slight jiggle in the center. Carefully remove from the oven and lift the ramekins out of the water bath to cool on a rack.
7. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled and the caramel has liquefied into a sauce.
8. To serve, run a thin knife around the edge of each ramekin, invert onto a small plate, and let the dark caramel sauce cascade over the custard.

Cook’s Notes

• Use a light-colored saucepan for the caramel so you can accurately judge the color and avoid burning.
• A drop of acid (lime juice or vinegar) keeps the caramel from crystallizing as it cooks.
• Straining the custard twice through a fine sieve guarantees a silky, lump-free texture.
• Do not overbake; the center should wobble like set gelatin when the pan is gently shaken.
• For the most authentic flavor, use Vietnamese robusta instant coffee, which adds a pleasantly bitter edge that balances the sweetness.
• Chill overnight if possible; the caramel sauce thickens and the custard becomes creamier as it rests.

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