Using Herbs and Spices

Vietnamese Recipes & Cuisines (Desserts & Drinks)

Coconut Crème Caramel Recipe

(Dua Kem Caramen)

Ingredients : Serves 4

125 g

100 ml

250 ml

250 ml

4

60 g

1/2 teaspoon

 

To decorate :

1 tablespoon

4

Golden granulated sugar

Water

Milk

Coconut milk

Eggs

Golden caster sugar

Vanilla essence

 

 

Desiccated coconut, toasted

Lime rind strips

Method :
  • Bring the granulated sugar and water to the boil in a heavy-based saucepan, stirring all the time to dissolve the sugar.

  • Boil for 3-4 minutes, or until the mixture turns to a golden brown caramel syrup.

  • Remove from the heat and stir in 1 tablespoon of water if the mixture has become too thick.

  • Pour the caramel syrup into 4 ramekins, swirling it around so that it coats the sides as well as lying at the bottom.

  • Pour the milk and the coconut milk into another saucepan, stir and heat until you can see small bubbles forming around the edge.

  • Meanwhile, beat the eggs in a mixing bowl with the caster sugar and vanilla essence.

  • Remove the milk from the heat and pour it steadily over the egg mixture, whisking hard all the time.

  • Divide the mixture between the ramekins and place them on a rack in a roasting tin half filled with water. Bake in a preheated oven, 160oC (325oF), Gas Mark 3, for 40 minutes or until cooked.

  • Remove the ramekins from the oven and allow them to cool then run a knife around the edge of each one and turn out the crème caramels on to dessert plates.

  • Sprinkle with the toasted desiccated coconut and lime rind strips before serving.

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