CARAMEL
1/4 cup sugar
1/4 cup hot water
CUSTARD
1 cup fresh or canned coconut milk
1 cup milk
1/4 cup sugar
4 eggs
1 tsp vanilla extract
Directions
This is the ultimate coconut dessert++an adaptation of the classic
"Creme renversee", or "Flan au caramel". The technique used is
distinctly French but the flavors are all Vietnamese.
This custard is at its best when prepared a day in advance and
refrigerated so the flavors can mellow. If you just can't wait, you
might try the Vietnamese method of rapid cooling for dishes such as
this: place a small scoop of shaved ice on top of each custard before
serving!
Preheat the oven to 325F.
Make the caramel: Cook the sugar in a small heavy saucepan over low
heat, swirling the pan constantly, until brown. Stir the hot water
into the caramel, being careful to guard against splattering (the
mixture will bubble vigorously). Boil the mixture, swirling the pan
occasionally, until the sugar is thoroughly dissolved, about 2
minutes.
Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce
ramekins. Tilt the molds to coat all of the surfaces with caramel.
Make the custard: Combine the coconut milk, milk and sugar in a
medium saucepan over low heat. Scald until the sugar dissolves
completely. Remove from heat.
In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot
coconut milk mixture into the eggs, blending thoroughly.
Strain the custard through a fine sieve into a bowl. Carefully pour
into the caramel-lined souffle dish or ramekins.
Line a large roasting pan with 2 layers of paper towels (see Note).
Put the souffle dish in the roasting pan and add hot water to reach
halfway up the side of the dish. Bake in the center of the oven for
50 minutes (30 minutes if using ramekins), or until a knife inserted
in the center comes out clean. Be careful not to let the water boil;
do not disturb the custard while baking. This is the only "secret"
to producing a smooth and velvety custard.
Remove the souffle dish immediately from the hot water. Allow to cool
in a cold-water bath. Chill thoroughly.
To serve, run a knife around the edge of the custard and turn out onto
dessert plates. Serve with shaved ice or whipped cream, if desired.
Note: The paper towels in the roasting pan serve a twofold purpose:
First, they allow the hot water to circulate under the souffle dish
while baking to distribute the heat evenly; second, if using small
ramekins, it stabilizes them and keeps them from moving around while
baking.
Yield: 5 servings.
This is from "The Foods of Vietnam" by Nicole Rauthier. Stewart,
Tabori and Chang. 1989.
Posted by Stephen Ceideburg June 26 1990.
Servings: 1 dessert
Ban Dua Ca Ra Men (Coconut Flan With Caramel) Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit
The History of Recipes
Experts have traced the existence of recipes far back into history, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main meal and desserts, something we still use today. Aspicius also informs us how the Roman chefs made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and parsley. Over the following few hundred years, the rich families of Europe tried to serve the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing popular recipes of the day. Like it or not, the introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Ban Dua Ca Ra Men (Coconut Flan With Caramel) recipe.
