Coconut Flan (Banh Flan Dua)
This popular dessert was a French influence upon Vietnamese cuisine. The creamy texture of the flan, alongside with the sweet caramel makes this a wonderful to savor with a nice cup of cafe. The coconut milk adds not only flavor, but gives the flan an extra layer of creaminess.
Ingredients
1 1/2 c. sugar
5 eggs
3/4 c. milk
3/4 c. coconut milk
2 tsp vanilla extract
Preparing the caramel.
1. Preheat oven to 200F. Preheat the ramkins molds or cake pan that you will be using. This step makes it easier for you to caramelize the bottom.
2. In a medium-sauce pan, add 1/2 cup of sugar. Over medium-high heat, stir the sugar in the pan. The sugar will begin to melt and caramelize. Continue to caramelize until the sugar dissolves into a light brown liquid. Remove from heat source because the sugar will continue to caramelize in the pan.
3. Remove the ramkin molds from the oven. Pour a thin layer of caramelized sugar to the bottom of each ramkin dish. Tilt the mold until the caramel evenly coats the bottom. Work quickly because the sugar will harden fast once it is removed from the heat.
4. Heat some water in a pot for the water bath while preparing the flan custard.
5. Pre-heat oven at 325F.
Preparing the flan custard
1. In a medium bowl, whisk the eggs lightly. Add the milk, coconut milk, 1 cup of sugar, and the vanilla extract. Whisk until sugar has dissolved and the mixture is a pale yellow and thick.
2. Sieve the mixture to ensure a smooth flan texture.
3. Pour the custard mixture into the molds.
4. Place the molds into a roasting pan. Add the pre-heated hot water in the roasting pan until the water comes halfway up the side of the mold.
5. Place the pan with the flan molds into the oven. Cook for 45 minutes at 325F until custard is set and sightly firm to the touch. The custard should still slightly jiggle. Remove the molds from the oven and place to let cool at room temperature. Once the flan has cool slightly, place in refrigerator for 3 hours or overnight.
6. When ready to serve, run a knife along the edge. Invert the flan on a plate. The caramel will coat the flan.
Ingredients
1 1/2 c. sugar
5 eggs
3/4 c. milk
3/4 c. coconut milk
2 tsp vanilla extract
Preparing the caramel.
1. Preheat oven to 200F. Preheat the ramkins molds or cake pan that you will be using. This step makes it easier for you to caramelize the bottom.
2. In a medium-sauce pan, add 1/2 cup of sugar. Over medium-high heat, stir the sugar in the pan. The sugar will begin to melt and caramelize. Continue to caramelize until the sugar dissolves into a light brown liquid. Remove from heat source because the sugar will continue to caramelize in the pan.
3. Remove the ramkin molds from the oven. Pour a thin layer of caramelized sugar to the bottom of each ramkin dish. Tilt the mold until the caramel evenly coats the bottom. Work quickly because the sugar will harden fast once it is removed from the heat.
4. Heat some water in a pot for the water bath while preparing the flan custard.
5. Pre-heat oven at 325F.
Preparing the flan custard
1. In a medium bowl, whisk the eggs lightly. Add the milk, coconut milk, 1 cup of sugar, and the vanilla extract. Whisk until sugar has dissolved and the mixture is a pale yellow and thick.
2. Sieve the mixture to ensure a smooth flan texture.
3. Pour the custard mixture into the molds.
4. Place the molds into a roasting pan. Add the pre-heated hot water in the roasting pan until the water comes halfway up the side of the mold.
5. Place the pan with the flan molds into the oven. Cook for 45 minutes at 325F until custard is set and sightly firm to the touch. The custard should still slightly jiggle. Remove the molds from the oven and place to let cool at room temperature. Once the flan has cool slightly, place in refrigerator for 3 hours or overnight.
6. When ready to serve, run a knife along the edge. Invert the flan on a plate. The caramel will coat the flan.
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