Vietnamese Coffee Leche Flan (Filipino × Vietnamese)

Method

1. Have a 13×9 cm mould ready. Put the sugar and water in a small saucepan on medium-low heat and cook for 5 min without stirring, just swirling, until deep amber, then pour straight into the mould and tilt to coat the base. It is extremely hot, so keep it off your skin.

   Add in this stepWhite sugar (for the caramel) 50 gWater (for the caramel) 1 tbsp

   medium-low heat

2. Brew the coffee very strong with a phin filter, moka pot or espresso machine and let it cool completely (strong instant espresso dissolved in a little hot water also works). Break up the yolks with a spatula, add the condensed milk, evaporated milk, coffee and salt and stir slowly without making bubbles. The pinch of salt sharpens both the bitterness and the sweetness.

   Add in this stepVery strong brewed coffee, cooled 60 mlEgg yolks 4Sweetened condensed milk 200 gEvaporated milk 125 mlSalt 1 pinch

3. Strain twice through a fine sieve and pour gently over the caramel. Skim off bubbles and cover tightly with foil.

4. Bring the steamer water to the boil on high heat, put the mould in, lower to low heat and steam for 35 min, with the lid wrapped in a tea towel. It is done when the edges are set, the centre wobbles like jelly and a toothpick comes out clean.

   high heat→low heat

5. Cool to room temperature, then chill for at least 4 h.

6. Run a knife around the edge and turn out onto a deep plate. Cut into wedges, put them in bowls, pile crushed ice on top and pour over the cold coffee. Eat with a spoon, ice and all, the way Vietnamese cafés serve it.

   Add in this stepCrushed ice 120 gStrong coffee, chilled (for pouring) 2 tbsp