Vietnamese Coconut Flan/Banh Gan/Banh Dua Ca Ra Men
Food styling and photography by Jessica Bard
This silky, not-too-sweet treat is similar to Spanish and Mexican flans and related to French crème caramel and crème brulee. One of my top favorite desserts, I adore it for its unique texture and contrast of sweet and slightly bitter. Make a day ahead for best flavor. Serves 6.
2/3 cup sugar, divided
3 tablespoons boiling water
1 13.5 ounce can unsweetened coconut milk, well shaken before opening
1 cup whole milk
5 large eggs
½ teaspoon vanilla
Pinch salt
2 tablespoons shredded coconut for garnish (optional)
Preheat oven to 300˚ F. Set aside a 1½ quart soufflé dish.
To form the caramel topping, heat a small heavy saucepan over low heat. Add 1/3 cup of the sugar and stir occasionally. After a few minutes it will begin to get gooey and then form lumps. Watch carefully to keep from burning, watch for the lumps to dissolve and the sugar to turn to brown syrup (this may take 10-15 minutes). Then add water carefully—it will sputter and bubble up—and stir rapidly until the sugar is liquid again, about 2 minutes. Remove from heat and immediately pour into 1½ quart soufflé dish. Tilt to coat bottom and let cool.
In a medium saucepan, heat coconut milk, milk and remaining 1/3 cup sugar over low heat, stirring, until sugar dissolves, about 10 minutes. Let cool.
In a medium mixing bowl place eggs with vanilla and salt. Whisk well until thoroughly blended, add to coconut milk mixture and mix together well. Pour through a sieve into a bowl and then into caramel-coated soufflé dish. Place soufflé dish into a larger pan such as a roasting pan lined with a couple of layers of paper towels. Pour hot water into roasting pan to go about half way up outside of soufflé dish. Place on bottom rack in oven and cook until middle is set, about 1½ to 2 hours.
Remove from oven and let cool on counter in water bath. When cool, cover with plastic wrap and chill overnight. Unmold by running butter knife around edge and placing dinner plate over top of dish. Invert and remove soufflé dish. Caramel coating will be runny. Sprinkle top with optional shredded coconut and serve.
2/3 cup sugar, divided
3 tablespoons boiling water
1 13.5 ounce can unsweetened coconut milk, well shaken before opening
1 cup whole milk
5 large eggs
½ teaspoon vanilla
Pinch salt
2 tablespoons shredded coconut for garnish (optional)
Preheat oven to 300˚ F. Set aside a 1½ quart soufflé dish.
To form the caramel topping, heat a small heavy saucepan over low heat. Add 1/3 cup of the sugar and stir occasionally. After a few minutes it will begin to get gooey and then form lumps. Watch carefully to keep from burning, watch for the lumps to dissolve and the sugar to turn to brown syrup (this may take 10-15 minutes). Then add water carefully—it will sputter and bubble up—and stir rapidly until the sugar is liquid again, about 2 minutes. Remove from heat and immediately pour into 1½ quart soufflé dish. Tilt to coat bottom and let cool.
In a medium saucepan, heat coconut milk, milk and remaining 1/3 cup sugar over low heat, stirring, until sugar dissolves, about 10 minutes. Let cool.
In a medium mixing bowl place eggs with vanilla and salt. Whisk well until thoroughly blended, add to coconut milk mixture and mix together well. Pour through a sieve into a bowl and then into caramel-coated soufflé dish. Place soufflé dish into a larger pan such as a roasting pan lined with a couple of layers of paper towels. Pour hot water into roasting pan to go about half way up outside of soufflé dish. Place on bottom rack in oven and cook until middle is set, about 1½ to 2 hours.
Remove from oven and let cool on counter in water bath. When cool, cover with plastic wrap and chill overnight. Unmold by running butter knife around edge and placing dinner plate over top of dish. Invert and remove soufflé dish. Caramel coating will be runny. Sprinkle top with optional shredded coconut and serve.
