This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.
Ingredient
- 225g (1 cup) white sugar
- 80ml (1/3 cup) water
- 1 x 400ml can coconut milk
- 375ml (1 1/2 cups) milk
- 6 eggs, lightly whisked
- 100g (1/2 cup, firmly packed) brown sugar
- 1 teaspoon vanilla bean paste
- Toasted shredded coconut, to serve
- Shredded lime rind, to serve
- Preheat oven to 160°C. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
- Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.
- Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.
- Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
- To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve.
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