Coconut Flan with Caramel (Banh Dua Ca Ra Men)

Directions

1. 1

   CARAMEL---------------------------------- 1/4 c Sugar 1/4 c Hot water ----------------------------------CUSTARD

2. 2

   The technique used is distinctly French but the flavors are all Vietnamese

3. 3

   This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow

4. 4

   If you just can't wait, you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on t

5. 5

   Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown

6. 6

   Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously)

7. 7

   Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes

8. 8

   Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins