TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, culinary experts, chefs around the world and ignore votes with extreme nationalism. There were 2,776 ratings recorded, of which 1,694 were recognized by the system as legitimate for the Top 74 Southeast Asian Desserts list.

Photo: TITC

Vietnamese Crème Caramel (Bánh flan) originated from Europe but is now popular in many parts of the world. In Vietnam, flan is popular and loved by many people. The soft cake, covered in a layer of caramel, was rated by Taste Atlas as a "classic, timeless dessert", "beautiful and delicate". The main ingredients of the dish are a mixture of eggs, milk, flavoured with vanilla or coffee, and sugar boiled until brown. When serving, the cake is turned upside down on a plate, highlighting the layer of thick caramel sauce on top and spilling down around, coating the entire cake in an amber colour. The Vietnamese version of caramel cake often uses condensed milk as an ingredient, making the cake thicker.

Since ovens and refrigerators are not a common tradition in Vietnam, Bánh flan is usually steamed and served immediately, while it is still hot. In order to cool down the flan and reduce the sweetness, a generous amount of shaved ice is a common accompaniment served on top of bánh flan.

Vietnamese Crème Caramel is typically served in traditional open-air eateries or bought at specialised street stalls.

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