Bahn Gan Vietnamese Coconut Creme Caramel

1d
Prep Time
60m
Cook Time
1d 1h
Ready In

Recipe: #21266

October 10, 2015



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Original is 8 servings

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

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