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September 16, 2025
Instant Pot Bahn Flan (Vietnamese Flan) Recipe
Instant Pot Bahn Flan (Vietnamese Flan) creates wonderfully soft and tender results that are creamier than regular custard flan through pressure cooking methods that ensure perfect texture development. This international recipe demonstrates how Vietnamese techniques can create superior flan while the Instant Pot convenience makes authentic preparation accessible. The creamier texture proves pressure cooking advantages while the soft and tender quality ensures exceptional eating experiences.
The Instant Pot creates a wonderfully soft and tender flan that is creamier than a regular custard flan. You’ll recognize the French influence in this Vietnamese version of the “creme caramel,” and will also taste the Vietnamese take on the dessert as it’s steamed in the Instant Pot. The delicate texture and vanilla flavor make the dish entirely delicious!
Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
4 hrs 10 mins
Total Time:
5 hrs
Servings:
3
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Ingredients
2 cups milk
1 ⅔ cups white sugar, divided
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
Directions
Warm milk in a saucepan over medium heat. Add 2/3 cup sugar and stir to dissolve, about 3 minutes. Make sure milk does not boil; turn off heat if necessary.
Whisk eggs and egg yolk by hand; do not overmix. Pour slowly into the warm milk-sugar mixture and stir continuously over low heat for 1 1/2 minutes.
Strain through a tightly woven mesh strainer into a bowl to remove any solids that may have formed. Add vanilla extract to the bowl; mix until well combined. Set aside.
Pour 1 cup sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until sugar has evenly melted and turned a golden caramel color, about 5 minutes. Immediately remove from heat and pour into a pressure cooker-safe cake pan, coating the bottom with liquid sugar. Pour in custard. Cover tightly with aluminum foil.
Place a trivet in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 cup water. Place the cake pan onto the trivet and close and lock the lid. Seal the valve and select high pressure according to manufacturer’s instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, for 10 minutes, then turn the valve to Venting to release remaining pressure. Unlock and remove the lid. Remove the trivet and pan.
Allow to cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Slide knife carefully around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should drip over the flan and onto the plate.
Cook’s Note:
You can also make 3 individual flans in ramekins. Set cook time to 6 minutes if using ramekins.
Nutrition Facts (per serving)
| 628 | Calories |
| 11g | Fat |
| 120g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 628 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 5g | 23% |
| Cholesterol 329mg | 110% |
| Sodium 163mg | 7% |
| Total Carbohydrate 120g | 43% |
| Total Sugars 119g | |
| Protein 15g | 29% |
| Vitamin C 0mg | 0% |
| Calcium 234mg | 18% |
| Iron 1mg | 8% |
| Potassium 344mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
