Take inspiration from Vietnamese cooking with this fresh and fragrant coconut dessert recipe.
The ingredient of Banh gan (coconut creme caramel with lemon grass)
- 1 x 400ml can coconut milk
- 375ml (1 1/2 cups) pouring cream
- 2 stems lemon grass, coarsely chopped
- 60ml (1/4 cup) Cointreau liqueur
- 315g (1 1/2 cups) caster sugar
- 80ml (1/3 cup) water
- 3 eggs
- 3 egg yolks
The instruction how to make Banh gan (coconut creme caramel with lemon grass)
- Combine the coconut milk, cream, lemon grass and Cointreau in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the mixture nearly comes to the boil. Set aside for 20 minutes to develop the flavours.
- Meanwhile, combine 215g (1 cup) of sugar and the water in a saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until golden. Pour into an 8cm-deep, 11 x 21cm (base measurement) loaf pan. Tilt the pan to evenly coat the base and a little way up the sides.
- Preheat oven to 160u00b0C. Whisk the eggs, egg yolks and remaining sugar in a bowl. Gradually whisk in the coconut milk mixture. Strain through a fine sieve into the loaf pan.
- Line the base of a large roasting pan with a tea towel, folded to fit. Place the loaf pan in the roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Cook for 55 minutes or until the custard is just set. Remove the loaf pan from the roasting pan and set aside to cool. Cover with plastic wrap and place in the fridge overnight to chill
- Run a flat-bladed knife around the inside edge of the pan and carefully turn the creme caramel onto a serving platter.
Nutritions of Banh gan (coconut creme caramel with lemon grass)calories: 485.17 calories
calories: 32 grams fat
calories: 21 grams saturated fat
calories: 44 grams carbohydrates
calories: 5 grams protein