CARAMEL
1/4 cup sugar
1/4 cup hot water
CUSTARD
1 cup fresh or canned coconut milk
1 cup milk
1/4 cup sugar
4 eggs
1 tsp vanilla extract
A Recipe for
Ban Dua Ca Ra Men (Coconut Flan With Caramel)
Herb Tip |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
This Recipe for Ban Dua Ca Ra Men (Coconut Flan With Caramel) is one of thousands in the Recipes-to-go Dessert Cookbook.
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If you enjoy this Ban Dua Ca Ra Men (Coconut Flan With Caramel) Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This is a recipe for Ban Dua Ca Ra Men (Coconut Flan With Caramel) from the recipe cookbook of Recipes-to-go (Dessert)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Food Tip |
This is the ultimate coconut dessert++an adaptation of the classic
"Creme renversee", or "Flan au caramel". The technique used is
distinctly French but the flavors are all Vietnamese.
This custard is at its best when prepared a day in advance and
refrigerated so the flavors can mellow. If you just can't wait, you
might try the Vietnamese method of rapid cooling for dishes such as
this: place a small scoop of shaved ice on top of each custard before
serving!
Preheat the oven to 325F.
Make the caramel: Cook the sugar in a small heavy saucepan over low
heat, swirling the pan constantly, until brown. Stir the hot water
into the caramel, being careful to guard against splattering (the
mixture will bubble vigorously). Boil the mixture, swirling the pan
occasionally, until the sugar is thoroughly dissolved, about 2
minutes.
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.
Make the custard: Combine the coconut milk, milk and sugar in a
medium saucepan over low heat. Scald until the sugar dissolves
completely. Remove from heat.
In a large bowl, whisk the eggs and vanilla. Gradually whisk the hot
coconut milk mixture into the eggs, blending thoroughly.
Strain the custard through a fine sieve into a bowl. Carefully pour
into the caramel-lined souffle dish or ramekins.
Line a large roasting pan with 2 layers of paper towels (see Note).
Put the souffle dish in the roasting pan and add hot water to reach
halfway up the side of the dish. 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. Be careful not to let the water boil;
do not disturb the custard while baking. This is the only "secret"
to producing a smooth and velvety custard.
Remove the souffle dish immediately from the hot water. Allow to cool
in a cold-water bath. Chill thoroughly.
To serve, run a knife around the edge of the custard and turn out onto
dessert plates. Serve with shaved ice or whipped cream, if desired.
Note: The paper towels in the roasting pan serve a twofold purpose:
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.
Yield: 5 servings.
This is from "The Foods of Vietnam" by Nicole Rauthier. Stewart,
Tabori and Chang. 1989.
Posted by Stephen Ceideburg June 26 1990.
Serves: 1
Ban Dua Ca Ra Men (Coconut Flan With Caramel) Recipe brought to you by Recipes To-Go