This Vietnamese version of creme caramel, also known locally as Bahn gan, features the exotic flavours of coconut and lime. Not only is this little dessert a stand-alone as it is often seen in recipes online but this version with coconut and lime makes it a ‘must do’ for someone looking for a little something out of the norm – Enjoy!!!!

Ingredients

• 225 grams (1 cup) white sugar
• 80ml (1/3 cup) water
• 1 400ml can coconut milk
• 375ml (1 1/2 cups) milk
• 6 eggs, lightly whisked
• 100 grams (1/2 cup, firmly packed) brown sugar
• 1 teaspoon vanilla bean paste
• Toasted shredded coconut, to serve
• Shredded lime rind, to serve

1. Step 1

   Preheat oven to 160°C. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.

2. Step 2

   Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.

3. Step 3

   Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.

4. Step 4

   Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.

5. Step 5

   To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve.