Vietnamese Coconut Crème Caramel

     I am passionate about Vietnam and anything related to Vietnamese cuisine and nature, and that is no secret to those who know me. Vietnam is such a lush country that has offered me fond memories with my family hiking through the terraced rice fields, mingling with the tribes and of course eating my way through. 

     Crème caramel, custard, flan whatever you want to name it is a very old dessert…over 2000 years old. I have found from my book of Ancient Roman Cuisine that Romans made custard, it was a honey custard where honey, milk and eggs were mixed together then filtered into and earth ware pot and cooked over low fire, once it is set they sprinkled it with pepper. Also in a Tudor kitchen cookery book I own there is a recipe for spiced custard with dates and raisins using cream and eggs, a recipe salvaged from the notes of the palace cooks. 

     Many have a sweet tooth and a weakness for desserts and this dessert will satiate that desire. I am an advocate of easy fuss free cooking, and this recipe is just unbelievably easy to make so long as you follow the technique. 

I love the addition of coconut milk as it tantalises the palate with a silky velvety cream texture. 

Try it and send me a photo of your crème caramel so that I can share it on the blog. 

 

Ingredients: 

Servings: 4

For the crème:

• 1 cup coconut milk 
• 1 cup low-fat 1% milk 
• 1/4 cup sugar 
• 1 teaspoon vanilla essence 
• 4 medium eggs 

For the caramel:

• 1/3 cup sugar 
• 1/3 cup water 

Method:

* Preheat the oven to 175 C on fan setting. 

* For the caramel place the sugar and water in a pot, and allow it to boil until the color starts to change and turn golden brown. 

* Take if off the fire immediately and with speed spoon 2 teaspoons in each of the four ramekins as the caramel continues to caramelise and may turn bitter. 

* For the crème bring the coconut milk, milk, sugar to a boil and set aside. 

* Crack and whisk the eggs with the vanilla into a glass bowl and add the coconut milk mix slowly whilst still hot to the eggs whisking vigorously in order to keep eggs from curdling. Keep doing this you have incorporated all the milk mixture. Pour through a fine strainer in order to catch any lumps. 

* Divide the crème amongst the ramekins and place on an oven proof tray 8 cm deep or glass casserole dish. Pour boiling water into the tray until it reach half the height of the ramekin. Bake for 40 minutes. 

* Remove from the oven when time is up and allow them to completely cool down before putting them in the fridge. 

* When ready to serve, with the blade of a knife loosen the crème from the edges and flip upside down on a plate and tap the bottom a bit to loosen the base. 

Tips:

• Chilling for at least 3 hours is recommended. 
• Almond milk can be substituted for a dairy free dessert. 
• Double the recipe for more servings. 
• If you desire to make one big mold simply follow the same technique but bake in the oven for 1 – 1:20 hrs or until you insert a cocktail stick in the center and it comes out clean. \

Per Serving : 602 Calories; 39g Fat (56.1% calories from fat); 6g Protein; 63g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 231mg Sodium.