Bahn Gan Vietnamese Coconut Creme Caramel

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.