VIETNAMESE CRÈME CARAMELS

Crème caramels in Vietnam are often served with a twist on the French classic - they use coconut milk in making the custard. They’re easy to make and the silky custard is deliciously cooling as it slides down your throat.

Makes 6 x 150 ml ramekins

YOU WILL NEED:

Caramel

1 cup caster sugar

¼ cup water

Boil for 3-4 minutes or until it begins to darken in colour. Pour into 4 warmed ramekins and swirl around to cover the bottom and sides of each. Set aside to cool.

Custard

1 ½ cup milk

1 ¼ cup coconut milk

1 vanilla pod, split

6 eggs

4 Tablespoons caster sugar

 Pre-heat oven to 150 C.

In a saucepan heat the milk, coconut milk and vanilla pod to almost simmer but do not allow to boil. Meantime, whisk together the eggs and sugar until well blended but not frothy.

Gradually pour hot milk into egg/sugar, whisking continuously. Cook the custards in a water bath by putting the ramekins in a baking dish and then filling each with the custard mix. Pour hot water into the baking dish, around the ramekins, until the water level comes to halfway up ramekins. Cook for 30-40 minutes or until set. Remove the custards and chill.

To serve: Warm the bottom of each ramekin by sitting them in a tray of boiling water for up to 1 minute- this will melt the caramel enough to be able to turn them out. Run a knife around the edge of the custard and turn out by inverting onto a rimmed plate. The caramel will have formed a sauce.