Vietnamese coconut flan (Banh flan dua) INGREDIENTSCaramel sauce50g ( cup) sugar60ml ( cup) hot waterEgg custard4 extra-large eggs5ml (1 tsp) vanilla essence200ml coconut milk200ml milk50g ( cup) sugarMETHODPreheat the oven to 160°C and grease 4 ramekins with butter. For the sauce, dissolve the sugar over a low heat in a small, heavy-based pan, swirling constantly until sugar turns golden. Stir in hot water - carefully, as the mixture will splatter. Stir to dissolve any lumps and boil for about 2 minutes until liquid is dark brown but not burnt. Divide caramel between the ramekins, tilting to coat the bases of the dishes evenly.For the custard, beat the eggs and vanilla together in a bowl. Combine coconut milk, milk and sugar in a saucepan and cook over low heat until sugar dissolves. Remove from stove and quickly beat the warm milk mixture into the egg mixture. If lumpy, pour through a sieve. Pour into the ramekins on top of the caramel. Place ramekins in a roasting pan and pour in enough hot water to come halfway up the sides of the ramekins. Bake in the centre of the oven for 50 minutes or until a knife inserted into custard comes out clean. Set aside to cool, then cover with plastic wrap and refrigerate overnight. To turn out, dip base of ramekins into warm water, run a knife round the inside edge, place a plate on top and invert. Serve with a dash of coconut milk. - Recipe by Julian Cohen..