Vietnamese Crème Caramels


Vietnamese Crème Caramels
Servings: 4


½ cup caster sugar
¼ cup water

1 cup milk
1 ¼ cup coconut milk
1 vanilla pod, split
4 eggs
3 Tablespoons caster sugar

Recipe by: Nici Wickes
Publication: World Kitchen (Jul 2011)
Recipe ID: 100844


Crème caramels in Vietnam are often served with a twist on the French classic - they use some coconut milk in making the custard. They’re easy to make and very delicious!


For the caramel - boil the sugar and water for 3-4 minutes or until it begins to darken in colour. Pour into 4 warmed ramekins and swirl around to cover the bottom and sides of each. Set aside to cool.

For the custard – Pre-heat oven to 150 C.

In a saucepan heat the milk, coconut milk and vanilla pod to an almost simmer but do not allow to boil. Meantime, whisk together the eggs and sugar until well blended but not frothy.

Gradually pour hot milk into egg/sugar, whisking continuously. Cook the custards in a water bath by putting the ramekins in a baking dish and then filling each with the custard mix. Pour hot water into the baking dish until it comes to halfway up ramekins. Cook for 30-40 minutes or until set. Remove the custards and chill.


World Kitchen Series 4

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