INGREDIENTS

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1252
Calories From Fat: 617
Total Fat: 72.1g
Cholesterol: 763.5mg
Sodium: 431.2mg
Potassium: 1123.6mg
Carbohydrates: 120g
Fiber: 0g
Sugar: 113.4g
Protein: 37.7g