Vietname - Banh Dua Ra Men (Coconut Caramel Flan) Recipes

Ingredients :

Caramel -

6 oz / 185g sugar

4 fl oz / 125ml water

Custard -

12 fl oz / 375 ml milk

12 fl oz / 375 ml coconut milk

3 oz / 90g sugar

4 eggs

1 tsp vanilla extract (essence)

1 oz / 30g unsweetened grated dried coconut

Method :

Preheat an 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.

Place the 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.

Bake until 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 plates.

Serves 8

This is the Vietnamese version of French creme caramel, with coconut milk the tropical addition.

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