Vietnamese Coconut Crème Pots with Coffee Syrup

Cook Time 1 hour plus chilling

Servings 6


2 whole eggs

3 yolks

100g caster sugar 

150ml thickened cream

150ml milk 

1 x 400ml tin coconut milk

1 tsp vanilla bean paste 

Coffee caramel 

100g caster sugar 

50ml thickened cream

50ml freshly brewed espresso

50g butter 

Pinch of salt 


Preheat the oven to 150°C.

For the coffee caramel, in a small saucepan, add sugar and two tablespoons of water. Bring to a boil and then gently boil for 8 - 10 minutes or until the sugar syrup turns into caramel. Add cream, butter and whisk in until smooth then add the coffee and salt and cook for a further few minutes until smooth. Remove off the heat and cool.

In a bowl, whisk the whole eggs and yolks together with the sugar until the mixture becomes pale and thick.

Place the cream, milk, and vanilla in a saucepan and bring to a boil, then remove from the heat and pour over the egg mixture, whisking constantly then stir in the coconut milk. 

Place a selection of oven-safe cups or ramekins into a baking dish filled halfway up with hot water and bake for 35 minutes or until just set. Cool on the bench for an hour before transferring to the fridge to chill completely.

Drizzle coffee caramel over each crème pot before serving.


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