Vietnam - Crème Caramels
Crème caramels in Vietnam are
often served with a twist on the French classic - they use some coconut milk in
making the custard. They’re easy to make and very delicious!
Makes 4 ramekins
Ingredients
Caramel:
½ cup caster sugar
¼ cup water
Custard:
1 cup milk
1 ¼ cup coconut milk
1 vanilla pod, split
4 eggs
3 tablespoons caster sugar
Method
For the caramel - boil the sugar and water
for 3-4 minutes or until it begins to darken in colour. Pour into 4 warmed
ramekins and swirl around to cover the bottom and sides of each. Set aside to
cool.
For the custard – Pre-heat oven to 150 C.
In a saucepan heat the milk, coconut milk
and vanilla pod to an almost simmer but do not allow to boil. Meantime, whisk
together the eggs and sugar until well blended but not frothy.
Gradually pour hot milk into egg/sugar,
whisking continuously. Cook the custards in a water bath by putting the
ramekins in a baking dish and then filling each with the custard mix. Pour hot
water into the baking dish until it comes to halfway up ramekins. Cook for
30-40 minutes or until set. Remove the custards and chill.
To serve: Warm the bottom of each ramekin
by dipping each into a bowl of boiling water - this will melt the caramel
enough to be able to turn them out. Run a knife around the edge of the custard
and turn out by inverting onto a rimmed plate. The caramel will have formed a
sauce.
Download all the recipes from Episode Three here
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