Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2018

Desserts Recipes

Dumpling Recipes

Blue Corn Dumplings

Blue Corn Dumplings Recipe
1 c blue cornmeal 2 ts baking powder 1 ts salt 1 ts solid vegetable shortening 1/3 1/2 cu...

read more

Coconut Flan with Caramel Banh Dua Ca Ra Men Recipe

Coconut Flan with Caramel Banh Dua Ca Ra Men recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Coconut Flan with Caramel Banh Dua Ca Ra Men recipe  PDF


CARAMEL 1/4 c Sugar
1/4 c Hot water
CUSTARD 1 c Fresh or canned coconut milk
1 c Milk
1/4 c Sugar
4 Eggs
1 ts Vanilla e tract
This is the ultimate coconut dessertan 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 mi ture will bubble vigorously). Boil the mi ture, 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 mi ture 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.

Coconut Flan with Caramel Banh Dua Ca Ra Men recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
626 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Coconut Flan with Caramel Banh Dua Ca Ra Men recipe  PDF   Desserts recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Pumpkin and Maple Sugar Pie

New Cooking Recipes

Cheese Peanut Butter Cookies
Cheese Peanut Butter Cookies Recipe


1/2 c Peanut Butter 1 c Shredded Sharp Or Mild Cheddar Cheese 2/3 c Butter, Softened 1 1/2 c Unbleached All Purpose Flour 1/2 ts Salt In a medium bowl, combine the peanut butter, cheese, butter, flour and salt. Mi well. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10 to 12 minutes or until golden brown. Makes 2 dozen ...

Cooking Magazines: Holiday Cookie Recipes » May 2018   Holiday Cookie recipes RSS   Thumsb up

Dish Of The Day

Baked Butternut Squash

Baked Butternut Squash Recipe
1 lg Butternut squash Salt Freshly ground black pepper 2 ts Anise seed 1/8 ts Ground cardamom 3 tb...
read more

Category: » Butternut Squash Recipes

View more dishes

>