Coconut crème caramel with tropical fruits

Coconut crème caramel with tropical fruits

Crème caramel au coco et fruits tropicaux

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

This Vietnamese dessert, known as banh flan, was adapted from the French crème caramel. As there were traditionally no ovens in Vietnam, locals would steam the custard instead of baking it, resulting in a much silkier finish.

Ingredients

Quantity Ingredient
425g caster sugar
6 free-range eggs
425ml coconut cream
200ml milk
2 tablespoons desiccated coconut, toasted, to garnish (optional)

Fruits

Quantity Ingredient
6 strawberries, finely diced
1 dragon fruit, finely diced
1 mango, flesh peeled and finely diced

Method

  1. Put 250 g of the sugar in a saucepan. Without stirring, add 100 ml water and bring to the boil over high heat. Cook for 5–8 minutes, or until the sugar syrup turns a golden caramel colour.
  2. Carefully pour the caramel into six 250 ml caramel moulds or ramekins, using tongs to hold the moulds and swirling them around so the caramel coats the sides as well as the bottom. Take a metal steamer large enough to contain all the moulds, half-fill it with water and bring to the boil.
  3. Meanwhile, break the eggs into a bowl, add the remaining 175 g sugar and whisk well to combine. Add the coconut cream and milk and mix thoroughly.
  4. Pour the coconut mixture into the moulds. Place the moulds in the steamer, put the lid on and reduce the heat to low. Steam for 40–45 minutes, or until the mixture sets. Check regularly as the caramels can easily overcook, giving a bubbled appearance when turned out of the moulds. To check if the caramel is set, tap a mould with your finger — the surface of the caramel should be firm and wobble slightly.
  5. Once cooked, remove from the heat and allow to cool. Meanwhile, combine the fruit in a mixing bowl.
  6. To serve, gently run a knife around the edge of each mould, turn upside down and allow the caramel to fall out onto a serving plate. Spoon the fruit around, then sprinkle with coconut if desired.
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