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Banh gan (coconut creme caramel)
Banh gan (coconut creme caramel)
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Coconut and lime-infused Vietnamese creme caramel.
Ingredients:
  • 225g (1 cup) white sugar
  • 80ml (1/3 cup) water
  • 1 x 400ml can coconut milk
  • 375ml (1 1/2 cups) milk
  • 6 eggs, lightly whisked
  • 100g (1/2 cup, firmly packed) brown sugar
  • Toasted shredded coconut, to serve
  • Shredded lime rind, to serve
Instructions:
  • Preheat oven to 160°C. In a medium saucepan over low heat, mix together white sugar and water until sugar dissolves, stirring occasionally for 2 minutes. Increase heat to high and bring to a boil. Let it boil without stirring, occasionally brushing down the sides of the pan with a water-dipped pastry brush for 3-4 minutes until golden. Divide the caramel mixture into eight 160ml (2/3-cup) capacity ovenproof ramekins. Allow to set for 5 minutes before proceeding.
  • Combine coconut milk, milk, egg, brown sugar, and vanilla bean paste in a large bowl, whisk until smooth. Strain the mixture through a sieve into a jug, then pour over the caramel in the ramekins.
  • Arrange the ramekins in a roasting pan. Fill the pan halfway up the sides of the ramekins with boiling water. Bake until the custards are just set, about 35-40 minutes.
  • Place the mixture onto a baking tray to cool for 1 hour. Cover the ramekins with plastic wrap and refrigerate for 6 hours or overnight to chill.
  • Gently loosen the edges of the ramekins with a knife and flip onto plates. Finish with a sprinkle of shredded coconut and lime zest before serving.

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