Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

January 2021


Credit: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Recipe Summary

3 hrs 30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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. 

  • 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.

  • 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. 

  • 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.

  • 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.