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Crème caramel may sound fussy and out of reach, but this recipe from Uyen Luu’s Vietnamese requires only six ingredients and is surprisingly attainable—oohs and ahhs (and dripping caramel) await.
“This French dish has become the most Vietnamese of all Vietnamese desserts,” Luu writes. “The secret here is using [sweetened] condensed milk, which is a cupboard essential.”
The ingredient list is short, but note that you will need a 10-inch pie dish and deep baking or roasting pan to set up a bain-marie (aka a water bath) in the oven. The payoff? You’ll be rewarded with a silky custard that decorates itself with caramel as it makes its way to the table.
Recipes excerpted with permission from Vietnamese by Uyen Luu, published by Hardie Grant Books, May 2021.
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