Vietnamese crème caramel

Vietnamese crème caramel

By
From
The Complete Asian Cookbook
Makes
6
Photographer
Alan Benson

A successful fusion of cuisines and techniques, this easy steamed crème caramel uses less fat (no cream, just whole milk) and whole eggs, giving it a smoother, silkier texture that is firmer than the traditional French dessert. The ingenious method of steaming came about since ovens are rare in Vietnamese kitchens.

Caramel

Ingredients

Quantity Ingredient
110g sugar

Custard

Quantity Ingredient
500ml milk
4 eggs
110g sugar
1 teaspoon natural vanilla extract

Method

  1. To make the caramel, put the sugar and 60 ml water into a saucepan over medium heat and sit over the heat, without stirring, until golden. Divide this mixture evenly between six 125 ml capacity ramekins or similar moulds, swirling to coat the base. (Heating the caramel briefly in a microwave will make it fluid again if it has set prematurely.)
  2. Put the milk into a separate saucepan and bring just to simmering point. In a bowl, whisk together the eggs and sugar until just combined, then gradually add the hot milk, stirring constantly. Stir in the vanilla to combine, then remove from the heat and strain the milk mixture into each mould over the caramel until filled almost to the top.
  3. Fill a large saucepan or deep frying pan with water and bring to the boil, then reduce the heat to low, place the ramekins on a rack over the simmering water, cover, and cook for 20 minutes, or until firm. If the heat is too high, the custard will bubble and lose its silky smoothness.
  4. Remove from the heat, chill for a few hours, then turn out and serve. The caramel melts as the dessert chills, so for more caramel syrup, make them a day ahead.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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