Using Herbs and Spices

Vietnamese Recipes & Cuisines (Desserts & Drinks)

Caramel Custard Recipe

(Banh Dua Ca Ra Men)

It seems that everyone loves a smooth-textured custard, and the Vietnamese are no exception. This silken sweet with its French roots provides a welcome refresher after a spicy meal. Take extra care not to touch the sugar as it caramelizes - it is so hot that it can burn you easily.

Ingredients : Serves 6

100 g (1/2 cup)

60 ml

360 ml

4

1 teaspoon

100 g

Sugar

Hot water

Milk

Large eggs

Vanilla extract

Sugar

Method :
  • To make the caramel, heat the sugar in a small, heavy saucepan over low heat, moving the pan and stirring the sugar constantly until the sugar melts and brown.

  • Carefully and slowly stir the hot water into the caramel; the mixture will bubble vigorously. Cook the mixture over medium heat, stirring constantly, until the sugar is thoroughly dissolved and the caramel is thick and syrupy. Remove form the heat.

  • Spoon 1 tablespoon caramel into each of six 125-g (4-oz) heatproof ramekins. Tilt the ramekin so the caramel coats the bottom of the dish.

  • To make the custard, combine the milk, sugar and vanilla in a mixing bowl and beat until the sugar dissolves. Add the eggs one at a time, beating gently until well mixed. Carefully pour the egg mixture into the ramekins.

  • To cook the custard, set the ramekins on a rack in a large steamer and cook over simmering water for 45 minutes. Alternately, set the ramekins in a large baking dish partially filled with water and bake in a 180oC (350oF, gas mark 4) oven for about 50 minutes. The custard is done when a toothpick comes out clean. Remove from the heat and chill until firm.

  • To serve, run a knife around the inside edge of the custard and turn out onto a dessert plate.

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