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.
Banh gan creme caramel recipe is making its way to the blog! This recipe is not really a recipe; rather, it’s more of an aside. Banh gan Coconut cream caramel is the name of the brownie/cookie/bar recipe that I’ve been making for years. The name itself isn’t exactly what you’re going to taste (unless you like brownies). It takes more than one ingredient, but it’s easy to make.
How To Make Banh gan Coconut Creme Caramel
After collecting all the following ingredients, let’s start making a Delicious Banh gan creme caramel recipe.
Ingredients
- Coconut milk, 400ml
- Pouring cream, 1 1/2 cups
- Stems lemongrass ( coarsely chopped), 2
- Cointreau liqueur, 1/4 cup
- Caster sugar, 1 1/2 cups
- Water, 1/3 cup
- Eggs, 3
- Egg yolks, 3
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Turn the creme caramel onto a serving platter by running a flat-bladed knife around the inside edge of the pan.
Also Read: Delicious Mars Bar Cake Recipe
Banh gan (Coconut creme caramel Recipe)
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.
Banh gan (Coconut creme caramel Recipe)
Cuisine: Vietnamese
Cuisine type: Dessert
Servings: 8 persons
Preparation time: 20 Minutes
Cooking time: 50 Minutes
Total time: 1 Hour 10 Minutes
