← Nouns Cooking · Vietnamese

Ingredients

• 75 g Sugar
• 2 tbsp Water
• 4 large eggs
• 200 ml sweetened condensed milk
• 350 ml whole milk
• 1 tsp vanilla extract
• 1 pinch Salt
• 4 tbsp strong black coffee, cooled (optional)
• crushed ice (optional)

Method

1. Heat the oven to 150°C (300°F) and set six 150 ml ramekins in a deep roasting tin. Put the kettle on.
2. Heat the sugar and water in a small pan over medium heat without stirring, swirling now and then, for 5–7 min until it turns a deep amber. Quickly pour a thin layer into each ramekin and tilt to coat the base. It sets hard almost at once.
3. Whisk the eggs gently (you don’t want bubbles), then stir in the condensed milk, milk, vanilla and salt until smooth. Strain through a fine sieve into a jug and skim off any foam.
4. Pour the custard over the caramel. Add hot water to the tin to come halfway up the ramekins, cover the tin loosely with foil and bake for 35–40 min, until the custards are set at the edges with a gentle wobble in the middle.
5. Lift out of the water, cool, then chill for at least 4 hours. To serve, run a thin knife around each one and turn out onto a plate so the caramel runs over. Serve with crushed ice and a spoonful of coffee, Vietnamese style.

Tips

• Contains egg and dairy. Low heat and a water bath give a smooth custard; too hot and you get bubbles and holes.
• You can also steam them, covered, over the lowest simmer for 20–25 minutes.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Marion's Kitchen