Vietname - Banh Dua Ra Men (Coconut Caramel Flan) Recipe
Vietname - Banh Dua Ra Men (Coconut Caramel Flan) Recipes
6 oz / 185g sugar
4 fl oz / 125ml water
12 fl oz / 375 ml milk
12 fl oz / 375 ml coconut milk
3 oz / 90g sugar
1 tsp vanilla extract (essence)
1 oz / 30g unsweetened grated dried
oven to 325F (165C). To make the caramel, put the sugar and water in a
heavy saucepan over medium-high heat and heat, stirring, until the sugar
dissolves. Cook without stirring until the mixture turns a rich caramel
color, 8-12 minutes. Remove from the heat and immediately pour into
eight 1/2 cup (4 fl oz / 125ml) custard cups. Tilt the dishes to coat
the bottoms evenly. Set aside.
To make the
custard, in a saucepan, combine the milk, coconut milk, and sugar. Place
over medium heat and heat only until hot. Remove from the heat.
In a bowl,
beat the eggs until blended. Slowly stir in the hot milk mixture, then
mix in the vanilla. Pour the mixture through a fine-mesh sieve into a
bowl. Gently fold in the dried coconut.
caramel-lined dishes in a roasting pan. Pour enough hot water into the
roasting pan to reach halfway up the sides of the dishes. Ladle the egg
mixture into the dishes, dividing evenly.
the custard is set and a knife inserted into the middle of a custard
comes out clean, 30-35 minutes. Remove the custards from the water bath
and let cool. Cover and refrigerate to chill well before serving.
To serve, run
a knife around the edge of the custards and invert onto individual
This is the
Vietnamese version of French creme caramel, with coconut milk the