Made with coconut milk, this version of a classic European dessert demonstrates the French colonial influence on Vietnamese cuisine.
225g (1 cup) white sugar
80ml (1/3 cup) water
1 x 400ml can coconut milk
375ml (11/2 cups) milk
6 eggs, lightly whisked
100g (1/2 cup, firmly packed) brown sugar
1 tsp vanilla bean paste
Toasted shredded coconut, to serve
Shredded lime rind, to serve
Preheat oven to 160°C. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.
Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.
Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve.
Prepare this recipe to the end of step 4 up to 3 days ahead. Store in the fridge. Continue from step 5 just before serving.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
Good Taste - December 2006
Recipe by Sarah Hobbs