Coconut creme caramels | Allyson Gofton
The French influence is felt in many parts of Asia, especially Vietnam. This dessert is based on a traditional French dessert - with a slight twist.
Ingredients
- ½ cup sugar
- ¼ cup water
- 400 ml can coconut milk
- 1 cup milk or light cream
- ¼ cup caster sugar
- 6 eggs
- 1 teaspoon vanilla essence
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