I made a bunch of these again the other day for a party.. went down well, a couple of people thought the eggy taste was too strong but didn't mind it Got this recipe from my favorite Vietnamese cookbook by the owners of Red Lantern here in Sydney. Ingredients: - 425gm caster sugar. - 425ml coconut cream. - 6 eggs. - 200ml milk (I use full cream, none of that hippy skim stuff). - 2tbsp toasted desiccated coconut. Method: - Put 250gm of the caster sugar into a saucepan with 100ml of water. Without mixing it, bring it to boil and cook until it becomes a golden syrup (don't overcook or it'll become bitter and you'll have to start again). - Pour the hot caramel evenly into 6 250ml moulds (I used solid glass tumblers). Swirl the caramel around so it covers the base and sides of the mould.. be careful when doing this because that shit is hot as hell and will inflict pain. - Fire up a steamer and bring the water to boil. Click to view full-sized image! Hosted by UGBox Image Store Don't mind the label on this can, I'm not really a chef. Click to view full-sized image! Hosted by UGBox Image Store Click to view full-sized image! Hosted by UGBox Image Store Click to view full-sized image! Hosted by UGBox Image Store - Break the eggs into a large mixing bowl (you can use the yolks only if you like), add the rest of the sugar and mix well. - Add the coconut cream and milk and mix well. Click to view full-sized image! Hosted by UGBox Image Store - Once the caramel has cooled in the mould, poor the mixture into the moulds. - Place the moulds into the steamer, cover the steamer, lower the heat and steam for about 45 minutes. You'll know it's cooked when the mixture is firm yet wobbly. - Allow to cool. - To serve, loosen the edges of the mould with a thin sharp knife and tip the creme caramel onto a serving plate and garnish with the toasted desiccated coconut (I didn't bother with the garnish). I was a bit lazy this time and didn't whisk the mixture well enough, but it still turned out great. Click to view full-sized image! Hosted by UGBox Image Store - Spend the next day cleaning the hard/set caramel from your pot and moulds.