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
Banh Dua Ca Ra Men (Coconut Flan With Caramel Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius describes how the cooks of Roman times used many different herbs and spices, including a few that are still present in modern kitchens like basil, fennel and asafoetida. For the next few years, the rich and powerful families of Europe strove to offer the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are greatly in demand due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Banh Dua Ca Ra Men (Coconut Flan With Caramel recipe.
