| 1 | This is the ultimate coconut dessert++an adaptation of the classic "creme renversee", or "flan au caramel". |
| 2 | The technique used is distinctly french but the flavors are all vietnamese. |
| 3 | This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. |
| 4 | 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 325°F. |
| 5 | Make the caramel: cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. |
| 6 | Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). |
| 7 | Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes. |
| 8 | Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. |
| 9 | Tilt the molds to coat all of the surfaces with caramel. |
| 10 | Make the custard: combine the coconut milk, milk and sugar in a medium saucepan over low heat. |
| 11 | Scald until the sugar dissolves completely. |
| 12 | Remove from heat. |
| 13 | In a large bowl, whisk the eggs and vanilla. |
| 14 | Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly. |
| 15 | Strain the custard through a fine sieve into a bowl. |
| 16 | Carefully pour into the caramel-lined souffle dish or ramekins. |
| 17 | Line a large roasting pan with 2 layers of paper towels (see note). |
| 18 | Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. |
| 19 | 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. |
| 20 | Be careful not to let the water boil; do not disturb the custard while baking. |
| 21 | This is the only "secret" to producing a smooth and velvety custard. |
| 22 | Remove the souffle dish immediately from the hot water. |
| 23 | Allow to cool in a cold-water bath. |
| 24 | Chill thoroughly. |
| 25 | To serve, run a knife around the edge of the custard and turn out onto dessert plates. |
| 26 | Serve with shaved ice or whipped cream, if desired. |
| 27 | 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. |
| 28 | Yield: 5 servings. |
| 29 | This is from "the foods of vietnam" by nicole rauthier. |
| 30 | Stewart, tabori and chang. |
| 31 | 1989 |
