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Coconut Flan With Caramel (Banh Dua Ca Ra Men)

Make Coconut Flan With Caramel (Banh Dua Ca Ra Men) at home with Sugar, Hot Water, Fresh Or Canned Coconut Milk, and Milk. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.

2. 2

   Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).

3. 3

   Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.

4. 4

   Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel.

5. 5

   Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.

6. 6

   Scald until the sugar dissolves completely.

7. 7

   Remove from heat.

8. 8

   In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.

9. 9

   Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins.

10. 10

    Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.

11. 11

    Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.

12. 12

    Be careful not to let the water boil; do not disturb the custard while baking.

13. 13

    Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly.

14. 14

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

15. 15

    Serve with shaved ice or whipped cream, if desired.

16. 16

    First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.