Bánh flan- coconut creme caramel
Banh flan is the Vietnamese version of creme caramel. France colonised Vietnam between 1887-1954 and left a culinary imprint in the Vietnamese culture with foods such as baguettes, pate and banh flan.
Like many other foreign dishes the Vietnamese people would always add a distinct twist to make it uniquely Vietnamese. In banh flan coconut milk is used instead of cream.
Also the cooking method of baking the ramekins in a bed of water in an oven is not used, instead the Vietnamese steam the dessert in a pot over a stove. Most Vietnamese kitchens in Vietnam are quite basic and do not have ovens.
This recipe was adapted from Luke Nguyen’s recipe in the Red Lantern cookbook. You will need 6 mini ramekins that hold 150ml each.
220 gms of caster sugar
220ml of coconut cream
100ml of milk
1. Put 100gms of the sugar into a saucepan and 50ml of water and bring to the boil without stirring. Cook until golden brown, this should take about 5-8mins, keep your eye on it becuase it can burn quite easily.
2. Pour out the caramel into 6 mini moulds.
3. Break eggs into a bowl and 12ogms of sugar and whisk well to combine.
4. Add coconut cream and milk to the bowl and mix well.
5. Pour mixture into the prepared ramekins.
6. In a steaming pot, place the ramekins in the steamer and cover with the lid. After the water has reached boiling point, turn the stove down to low and cook for 30mins.
7. After 20mins or so check to see if the caramel is cooked, you can tell when it is firm but still wobbly than it is ready.
8. Remove ramekins from the pot and let it cool down before putting it in the fridge. When it has cooled run a knife around the edges of the ramekin and turn it upside down onto a small plate.
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