Bánh Flan Take Out

You may recall a post back in January about Cha Gio or Vietnamese Spring Rolls at the darling little Nam’s Red Door Restaurant?

Well this time, we took the food, including dessert, to go.

Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light with a silky texture.

Take Out Container: Isn’t this a clever recycling use of soda cans?

Ăn nào! Bon appétit !

With its high calcium content, I am submitting this Flan to Food Blogga’s Beautiful Bones Event for Osteoporosis Awareness. Thanks Susan!

The FDA states that calcium intake is critical, but calcium alone can’t build bones. Vitamin D is needed to help the body absorb calcium. The skin produces vitamin D in sunlight. In addition to attention to diet, exercise is important in treatment and prevention of osteoporosis as well.

For your consideration:

Take a nice walk in a moderate amount of sunshine, then enjoy tasty calcuim rich Bánh Flan from your favorite Vietnamese restaurant.

Chocolate Soufflés

Chocolate Soufflé (Soufflé au Chocolat)

First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons.

Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy.

Sift in 1/4 c. cornstarch and 1 T. flour, mix well.

Heat 2 1/4 c. milk, 1/4 c. superfine sugar, and 2 tsp. vanilla extract to a boil.

Slowly add the milk to the egg yolk mixture, stirring continuously.

Pour the pastry cream into a clean sauce pan, boil for 2 minutes while stirring, whisk in 1 T. butter. Remove from heat.

Heather Prepared the Soufflés

Beat 12 egg whites until peaks form, then gradually add 3 T. superfine sugar.

Meanwhile, add 3/4 c. unsweetened cocoa powder, 3 T. Kahlua coffee liqueur, and 3 oz. melted semi-sweet chocolate to the warm pastry cream.

Whisk half the egg whites into the chocolate pastry cream, then fold in the remainder. Pour into six 8 oz. souffle dishes that have been brushed with melted butter and dusted with superfine sugar, shake out excess sugar. Run your thumb around the inside rim of the dish to help the souffle rise without sticking.

Preheat the oven and a baking tray to 375. Place the souffle dishes on the hot tray, then bake for 15 -18 minutes. Dust with powdered sugar and serve immediately.

This recipe was inspired by The Food of France, A Journey for Food Lovers by Maria Villegas and Sarah Randell