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Banh gan (coconut creme caramel with lemon grass)
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Create a coconut dessert with vibrant Vietnamese flavors.
Ingredients:
  • 1 x 400ml can coconut milk
  • 375ml (1 1/2 cups) pouring cream
  • 2 stems lemon grass, coarsely chopped
  • 60ml (1/4 cup) Cointreau liqueur
  • 315g (1 1/2 cups) caster sugar
  • 80ml (1/3 cup) water
  • 3 eggs
  • 3 egg yolks
Instructions:
  • In a medium saucepan over medium-low heat, gently simmer coconut milk, cream, lemongrass, and Cointreau until almost boiling. Remove from heat and let it rest for 20 minutes to enhance the flavors.
  • In a saucepan over low heat, mix together 215g (1 cup) of sugar and water until the sugar dissolves. Increase heat to high, bring to a boil, and cook for 5 minutes without stirring until golden. Pour the caramel into an 8cm-deep, 11 x 21cm loaf pan, tilting to coat the base and sides evenly.
  • Preheat your oven to 160°C. Whisk together eggs, egg yolks, and sugar in a bowl. Slowly mix in the coconut milk mixture. Sieve the mixture into the loaf pan for a smooth finish.
  • - Line a large roasting pan with a folded tea towel to fit. Place the loaf pan in the roasting pan and pour boiling water halfway up the sides of the loaf pan. Cook for 55 minutes until the custard is just set. Remove the loaf pan and let it cool. Cover with plastic wrap and chill in the fridge overnight.
  • Using a flat-bladed knife, gently loosen the edges of the creme caramel in the pan, then elegantly invert it onto a serving platter.

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