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Mini coconut creme caramels (banh dua ca ra men)
Mini coconut creme caramels (banh dua ca ra men)
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Prep Time:
370 minutes
Cook Time:
25 minutes
Total Time:
395 minutes
Ingredients:
  • 140g caster sugar
  • 60ml water
  • 200ml coconut milk
  • 45g palm sugar
  • 185ml milk
  • 3 eggs, lightly whisked
Instructions:
  • 1. Grease 24 mini muffin pans with oil. 2. In a small saucepan over low heat, combine caster sugar and water. Stir and cook for 2-3 minutes until the sugar dissolves. 3. Increase the heat to high and bring the mixture to a boil. 4. Without stirring, cook for 5 minutes until golden. 5. Remove from heat and evenly pour the mixture into the prepared pans.
  • In a small saucepan, gently heat the coconut milk and palm sugar until the sugar dissolves, stirring occasionally. Take off the heat, then whisk in the milk and eggs until smooth. Strain the mixture through a fine sieve into a jug and divide evenly among the muffin pans.
  • Steam custards in a covered steamer basket over simmering water for 10 minutes until just set. Remove from heat, cool slightly, cover with plastic wrap, and chill in the fridge overnight. Unmold onto a serving platter before serving.

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