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Add a photoServings: 5
Ingredients
- 1/4 c. sugar
- 1/4 c. warm water
- 1 c. fresh or possibly canned coconut lowfat milk
- 1 c. lowfat milk
- 1/4 c. sugar
- 4 x Large eggs
- 1 tsp vanilla extract
Directions
- Preheat the oven to 325 degrees.
- Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, till brown. Stir the warm water into the caramel, being careful to guard against splattering (the mix will bubble vigorously). Boil the mix, swirling the pan occasionally, till the sugar is thoroughly dissolved, about 2 min.
- Pour the caramel syrup into a 1-qt souffle dish or possibly five 4-oz ramekins. Tilt the molds to coat all of the surfaces with caramel.
- Make the custard: Combine the coconut lowfat milk, lowfat milk and sugar in a medium saucepan over low heat. Scald till the sugar dissolves completely. Remove from heat.
- In a large bowl, whisk the Large eggs and vanilla. Gradually whisk the warm coconut lowfat milk mix into the Large eggs, blending thoroughly.
- Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or possibly ramekins.
- Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add in warm water to reach halfway up the side of the dish. Bake in the center of the oven for 50 min (30 min if using ramekins), or possibly till a knife inserted in the center comes out clean. Be careful not to let the water boil; don't disturb the custard while baking. This is the only "secret" to producing a smooth and velvety custard.
- Remove the souffle dish immediately from the warm water. Allow to cold in a cool-water bath. Refrigeratethoroughly.
- To serve, run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or possibly whipped cream, if you like.
- Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the warm water to circulate under the souffle dish while baking to distribute the heat proportionately; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.
- This recipe yields 5 servings.
- Comments: This is the ultimate coconut dessert - an adaptation of the classic "Creme renversee", or possibly "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 cannot 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 5 servings | |
| Calories 186 | |
| Calories from Fat 63 | 34% |
| Total Fat 7.18g | 9% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 79mg | 3% |
| Potassium 157mg | 4% |
| Total Carbs 24.11g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 23.45g | 16% |
| Protein 6.88g | 11% |
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