Broiled Charred Vietnamese Banana Coconut Custard with Spiced Caramel
A decadent dessert featuring a creamy coconut custard topped with caramelized bananas and a spiced caramel drizzle. The broiler creates a beautiful char, adding a smoky depth that contrasts with the sweet, aromatic flavors.
Ingredients
Ingredients
- 2 cups ripe bananas sliced into 1/2-inch rounds
- 1 can full-fat coconut milk 13.5 oz can, well shaken
- 3 large eggs room temperature
- 1/2 cup granulated sugar divided for custard and caramel
- 1/4 cup all-purpose flour for custard base
- 1 tsp vanilla extract pure vanilla recommended
- 1/4 tsp ground cinnamon for spiced caramel
- 1/8 tsp ground cardamom for spiced caramel
- 1 pinch salt to balance sweetness
- 2 tbsp butter unsalted, for caramel
Notes
Storage: Cover and refrigerate for up to 3 days. Reheat gently in a microwave or a 300°F oven for 10 minutes. Make-Ahead: Prepare the custard mixture and store in the fridge for up to 24 hours before baking. Caramel sauce can be made 2 days ahead and gently reheated. Substitutions: Use coconut sugar for a deeper flavor. For a dairy-free version, use vegan butter. Serving Suggestions: Pair with a scoop of vanilla bean ice cream or a drizzle of extra caramel. The charred flavor intensifies overnight.