Spiced baked custard

Spiced baked custard

Bánh gan

By
From
Real Vietnamese Cooking
Serves
10-12
Photographer
Michael Fountoulakis

When baking an egg custard, it is best to cook it in a bain-marie, or water bath. This ensures an even, gentle heat around the custard, and protects it from the direct heat of the oven, so the eggs don't curdle. For the water bath, you'll need a roasting tin that is slightly larger than the baking dish the egg custard is cooked in.

Ingredients

Quantity Ingredient
125ml milk
400ml coconut milk
275g sugar
1 cinnamon stick, ground
6 cloves
3 star anise
butter, for greasing
12 eggs, at room temperature
1 teaspoon baking powder

Method

  1. Combine the milk, coconut milk, sugar and spices in a small saucepan and slowly bring to simmering point. Stir to dissolve the sugar, then remove from the heat and leave to sit for 45 minutes for the flavours to develop.
  2. Preheat the oven to 180°C. Butter a 22 cm baking dish, and line the base of a slightly larger roasting tin with a tea towel (dish towel). (The tea towel will stop the baking dish slipping once it has been placed in its water bath.)
  3. Whisk the eggs in a large bowl. Stir in the coconut milk mixture and the baking powder. Strain the mixture through a sieve, into the baking dish, discarding the spices.
  4. Place the baking dish in the roasting tin. Pour enough boiling water into the roasting tin to come two-thirds up the side of the baking dish.
  5. Carefully transfer the roasting tin to the oven and bake for 35-40 minutes, or until the custard has just set.
  6. Remove from the oven and leave to cool for at least 2 hours before cutting.
  7. The custard will keep for 2-3 days in the refrigerator.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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