Coconut Flan with Caramel (Banh Dua Ca Ra Men)

———————————-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 extract
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.