A tropical twist on the popular Vietnamese street food dish - Banh flan (creme caramel).
Ingredients (serves six):
225g (1 cup) white sugar
80ml (1/3 cup) water
1 x 400ml can coconut milk
375ml (1 1/2 cups) fresh milk
6 eggs, lightly whisked
100g (1/2 cup, firmly packed) brown sugar
Toasted shredded coconut, to garnish.
Preheat oven to 180°C.
Combine the water and 100gr of brown sugar in a medium saucepan over low heat. Cook, stirring, brushing the sides with a wet pastry brush occasionally to remove any sugar crystals, for 10 minutes or until sugar is completely dissolved.
Increase heat to high and bring to the boil. Cook, without stirring, for 8 minutes or until golden brown. Remove from heat. Stir to combine. Pour evenly among six 2/3-cup (160ml) capacity heatproof moulds or ramekins.
Whisk together the remaining sugar, coconut cream, fresh milk and eggs in a large bowl. Strain through a fine sieve into a jug. Pour evenly among the prepared moulds. Place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of each mould.
Bake in preheated oven for 30 minutes or until just set. Remove pan from oven. Remove moulds from the roasting pan and set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge to chill.
Turn out on to serving dishes and garnish with toasted shredded coconut to serve.
In Vietnamese cooking the use of herb infused oils is standard practice. The oils offer two purposes; to add subtle flavours to a dish and as a way to store and keep seasonal herbs and spices throughout the year.
To make your own just add any of the ingredients below to an air tight bottle of vegetable oil and leave to infuse for at least 10 days. Store out of direct sunlight.