Coconut crème caramel

Coconut crème caramel

Ca ra men dua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

The coconut is a Vietnamese twist on the classic baked French custard. For best results use Individual ceramic baking dishes or ramekins.

Ingredients

Quantity Ingredient
250g caster sugar, plus 1 1/2 tablespoons extra, for custards
3 eggs, plus 2 extra egg yolks
250ml milk
75ml coconut milk

Method

  1. Preheat the oven to 160°C.
  2. To make the caramel, place the sugar and 125 ml water in a small saucepan over gentle heat. Stir, while heating, until the sugar has completely dissolved. Once dissolved, increase the heat and boil for 8-10 minutes, until the water has evaporated and the sugar turns a deep golden colour. Remove from the heat.
  3. When the caramel stops bubbling, pour it into six 150 ml ramekins. Pick up the ramekins and turn them carefully to coat the sides with the caramel.
  4. For the custard, whisk together the eggs, egg yolks and extra sugar. Pour in the milk and coconut milk and mix until combined. Evenly pour the mixture into the six ramekins.
  5. Place the ramekins in a deep baking dish lined with a tea towel. Pour boding water into the baking dish until it comes halfway up the side of the ramekins. Cover with foil and bake for 35 minutes.
  6. Remove the ramekins from the hot water and allow to cool, then refrigerate overnight.
  7. To serve, carefully run a palette knife around each custard, then invert the ramekin onto an individual serving plate. Remove the ramekin and allow the caramel to flow down the mound of custard.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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