Vietnamese Iced Coffee Flan
Vietnamese iced coffee is brewed in a special drip basket over a glass with sweetened condensed milk in the bottom. It is served over ice. This tastes just like it.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 1 cup sugar
- 1 1⁄3 cups water, divided
- 1 Tbsp. coffee extract
- 1 2⁄3 cups brewed coffee
- 5 cups sweetened condensed milk
- 6 large eggs
- 6 egg yolks
- Preheat oven to 350°F.
- Dissolve the sugar in 1⁄3 cup water in a sauce pan. Cook over medium-high heat until the sugar caramelizes to an amber color. Remove from heat and carefully add 1 cup water. Return to heat just to dissolve the caramel remaining on the bottom of the pan. Stir in the coffee extract.
- Ladle 1 ounce (2 tablespoons) of the coffee caramel into eight ramekins set inside a baking pan with 2-inch high sides. Set aside.
- Heat the coffee and the sweetened condensed milk together in a saucepan over medium heat. Whisk the eggs and egg yolks together in a bowl and temper the eggs with 1 cup of the hot liquid. Remove the pan from the heat and whisk the egg-yolk mixture into the pan. Immediately strain the custard into a pitcher.
- Pour the custard into the ramekins, leaving a 1⁄2-inch space on top to allow for expansion. Pour hot water into the bottom of the baking pan so it comes halfway up the outside of the ramekins. Cover the baking pan tightly with foil and set it in the oven.
- Bake for 25 minutes until set in the center, but still jiggly. Remove the baking pan from the oven, remove the foil, and carefully lift out the ramekins with tongs and set them on a rack to cool to room temperature. Cover and refrigerate 2 hours.
- To serve, run a sharp knife around the edge of each ramekin and place a dessert plate on top. Invert the plate and ramekin and give a little shake to release the flan to the plate.