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Caramel Custard Recipe
(Banh Dua Ca Ra Men)
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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 |
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100 g (1/2 cup)
60 ml
360 ml
4
1
teaspoon
100 g
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Sugar
Hot water
Milk
Large eggs
Vanilla extract
Sugar
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Method :
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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.
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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.
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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.
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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.
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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.
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To serve, run a knife around the inside
edge of the custard and turn out onto a dessert plate.
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