Banh gan (Coconut creme caramel Recipe)
Banh gan Coconut creme caramel is the number one trend that people are talking about right now. I don’t know why, but somehow, Banh gan Coconut creme coconut cream has become very popular. This is an easy recipe so you can make it in the blink of an eye. The simple caremel dessert is absolutely easy to make and can be very satisfying.
Ingredients
- 400 ml Coconut milk
- 1 1/2 cups Pouring cream
- 2 Stems lemongrass coarsely chopped
- 1/4 cup Cointreau liqueur
- 1 1/2 cups Caster sugar
- 1/3 cup Water
- 3 Eggs
- 3 Egg yolks
Instructions
- In a medium saucepan, combine the coconut milk, lemongrass, cream, and Cointreau over medium heat. Stir occasionally until the mixture almost comes to a boil. To develop the flavors, let the ingredients sit for 20 minutes.
- In a saucepan, combine the sugar and water. Stir for 2 minutes or until the sugar dissolves. Turn the heat up to high. Bring to the boil without stirring. Brush the sides of the pan with water-soaked pastry brushes for five minutes. then pour into a loaf pan that is 11 x 21 cm.
- Preheat the oven to 160°C. In a bowl, whisk the egg yolks, eggs, and remaining sugar. Whisk in the coconut milk mixture gradually. Into the loaf pan, strain through a fine sieve.
- Use a tea towel to line the base of a large roasting pan. In a roasting pan, place the loaf pan. Fill the roasting pan halfway with boiling water. Cook the custard for 55 minutes or until it is just set. Take the loaf pan out of the roasting pan and set it aside to cool. Cover with plastic wrap and refrigerate overnight.
- Turn the creme caramel onto a serving platter by running a flat-bladed knife around the inside edge of the pan.