Vietnamese Condensed Milk Caramel Custards

What you need

• 100 g (1/2 cup) granulated sugar
• 3 tbsp water, for the caramel
• 4 large eggs
• 2 large egg yolks
• 395 g (14 oz can) sweetened condensed milk
• 500 ml (2 cups) whole milk
• 1 tsp vanilla extract
• 120 ml (1/2 cup) strong black coffee, chilled, optional, for serving

Method

Restated from the original video

1. 1

   Put the sugar and 3 tbsp water in a small saucepan over medium heat and stir until the sugar dissolves.

2. 2

   Stop stirring and boil, swirling the pan now and then, until it goes deep amber, 6-8 min.

3. 3

   Quickly pour the caramel into 8 ramekins of about 125 ml (1/2 cup) and tilt each to coat the base. Let it harden.

4. 4

   Warm the whole milk until steaming, then take it off the heat.

5. 5

   In a bowl, whisk the eggs and yolks gently, without making foam. Whisk in the condensed milk, then the warm milk and vanilla.

6. 6

   Strain the custard through a fine sieve and spoon off any bubbles from the surface.

7. 7

   Divide the custard between the ramekins and cover each with a square of foil.

8. 8

   Set the ramekins in a steamer over barely simmering water. Wrap the lid in a tea towel so drips do not fall on the custards.

9. 9

   Steam over low heat until the custards are set at the edges with a slight wobble in the centre, 20-25 min.

10. 10

    Lift them out, let them cool for 30 min, then chill for at least 4 h.

11. 11

    Run a thin knife around each custard and turn it out onto a small plate so the caramel runs over it.

12. 12

    Spoon a little chilled coffee over each one, if using, and serve cold.

Imported from grazewithme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.