Bahn Gan Vietnamese Coconut Creme Caramel
Recipe: #21266
October 10, 2015
Categories: Desserts, Puddings, Eggs, Vietnamese, Christmas, Thanksgiving Vegetarian, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (165.9 g)
- Calories 298.2
- Total Fat - 6.9 g
- Saturated Fat - 3 g
- Cholesterol - 163.9 mg
- Sodium - 243.9 mg
- Total Carbohydrate - 53.1 g
- Dietary Fiber - 1 g
- Sugars - 40.9 g
- Protein - 7.1 g
- Calcium - 71.5 mg
- Iron - 0.9 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 160°C.
Step 2
Combine the white sugar and water in a medium saucepan over low heat.
Step 3
Cook, stirring, for 2 minutes or until sugar dissolves.
Step 4
Increase heat to high and bring to the boil.
Step 5
Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
Step 6
Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins.
Step 7
Set aside for 5 minutes or until set.
Step 8
Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined.
Step 9
Strain through a fine sieve into a jug.
Step 10
Carefully pour over the caramel mixture in the ramekins.
Step 11
Place the ramekins in a large roasting pan.
Step 12
Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
Step 13
Bake in oven for 35-40 minutes or until the custards are just set.
Step 14
Transfer to a baking tray and set aside for 1 hour to cool.
Step 15
Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
Step 16
To serve,
Step 17
Run a flat-bladed knife around the inside edge of the ramekins
Step 18
And carefully turn onto serving plates.
Step 19
Sprinkle with shredded coconut and lime rind to serve.
Tips
- Ramekins water bath