Chicory Coffee Flan


Lovers of Vietnamese iced coffee (cà phê sữa đá) will appreciate the dark roasted flavor of chicory coffee in this creamy flan. A touch of bitterness from the chicory root and the classic addition of sweetened condensed milk round out this make-ahead dessert.

Vietnamese Flan with Chicory Coffee
Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Active Time:
20 mins
Total Time:
3 hrs 30 mins


  • ½ cup granulated sugar

  • 2 tablespoons water

  • 1 ½ cups whole milk

  • 2 tablespoons ground coffee with chicory (such as Café du Monde Coffee and Chicory)

  • 1 (14-ounce) can sweetened condensed milk

  • 4 large egg yolks

  • ½ teaspoon vanilla extract

  • ¼ teaspoon kosher salt


  1. Preheat oven to 350°F. Cook sugar and 2 tablespoons water in a small saucepan over medium-high, stirring once, until sugar mixture turns golden in color, about 5 minutes. Pour caramel evenly into 8 (6- to 8-ounce) ramekins (about 2 teaspoons each). Set aside.

  2. While caramel cooks, bring whole milk just to a boil in a small saucepan over medium-high. Remove from heat; stir in ground coffee, and let steep 10 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.

  3. Whisk together condensed milk, egg yolks, vanilla, and salt in a medium bowl until smooth. Gradually add warm coffee milk, whisking constantly until well blended. Ladle evenly over caramel in ramekins.

  4. Arrange ramekins in a roasting pan. Pour warm water to a depth of 1 inch into pan. Bake in preheated oven until custards are just set and centers jiggle slightly, about 30 minutes. Remove ramekins from pan; let cool on a wire rack 30 minutes. Refrigerate until completely chilled, about 2 hours.

  5. To unmold from ramekins, run a metal spatula or butter knife around flan. Invert onto each of 8 small plates.

Make Ahead

Flan can be made and refrigerated up to 2 days ahead.

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