Bánh Gan (Coconut Crème Caramel)

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Bánh Gan (Coconut Crème Caramel)

Bánh Gan is a traditional Vietnamese dessert known for its silky texture and rich caramel flavor. Despite its name (“gan” means liver), it contains no liver—only refers to its color and texture. Made with coconut milk, eggs, and palm sugar, this dessert has a slightly smoky sweetness and a soft, custard-like consistency that melts in your mouth. 

Cooking Method

 

Heat sugar in a pan until it melts and turns into golden caramel. 

 Pour the caramel into a baking mold and spread evenly. 

 In a bowl, whisk eggs gently (avoid too many bubbles). 

 Add coconut milk, palm sugar, and vanilla extract, and mix well. 

 Strain the mixture for a smooth texture. 

 Pour over the caramel layer in the mold. 

 Bake in a water bath (bain-marie) at 160°C for 40–50 minutes. 

 Let it cool completely, then refrigerate for a few hours. 

 Invert onto a plate before serving. 

List Ingredients Buy Products
Ingredients

Coconut milk

Ingredients

Lemon juice (optional, for caramel balance)

Ingredients

Eggs

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Vanilla extract

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Palm sugar (or regular sugar)

Ingredients

Salt

Ingredients

Water

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