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VIETNAMESE COCONUT- CARAMEL CUSTARD
Very similar to the Mexican flan, but coconut gives this custard a whole new dimension of flavor.
The Vietnamese like their sweets, and this is just one of their favorite recipes.**SEE COOK'S NOTES**
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 6
● 1 can coconut milk, Asian grocery aisle
● 2 cup(s) Milk
● 8 large Eggs
● ˝ cup(s) Sugar (for the custard)
● ˝ cup(s) Sugar (for the caramel)
● 2 tablespoon(s) Dry Coconut flakes
1. The most difficult part of this recipe is correctly making the caramel.
2. Add the sugar for caramel with half cup of water, while stirring, heat this sugar over a medium low
heat until the sugar disolves. Turn the heat to medium high, and keep stirring. The sugar will start
to boil and thicken. Closely watch the pan, and once it becomes a frothy & dark brown mixture,
remove the pan from the stove and pour the caramel into ramekins and set aside.
3. Arrange the ramekins into a pan half filled with water (bain Marie)**SEE COOK'S NOTES**, this water will serve to steam the
flan while baking in oven.
4. Preheat the oven to 325°F,
5. In an another heavy bottomed pan, add the dry coconut flakes, sugar, milk and coconut milk and
heat on low heat.
6. Beat the eggs into the milk and sugar mixture, stir continously and turn off stove. Taking care not
to cook for too long. Strain this mixture to remove any cooked egg chunks.
7. Pour this custard mixture to the ramekins on top of the caramel.
8. Arrange the water filled pan with ramekins in middle rack of your oven and cook for half an hour
until the top of the flan turns lightly browned or when a knife inserted into the center comes out
9. Serve chilled! To serve, slide a knife around the outside of the custard, put a plate over the top and
flip onto the plate.
1. (In cooking) a receptacle containing hot or boiling water into which other containers are placed to
warm or cook the food in them.
1815–25; - French, Middle French, translation of Medieval Latin balneum Mariae literally, bath of
Mary, reputed to be a Jewish alchemist who devised such a heating technique, and sometimes identified
with Moses' sister Miriam.
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