i had a dream recently that i put my retainer in wrong and woke up the next morning with a very loose front tooth. the horror. i've read the meanings behind such dreams. because teeth are such an integral part of one's appearance, it could mean a fear of looking a fool. well, i do have a number of out of town public engagements where i'll be speaking with industry experts. this is always ripe ground for me to have no idea what is going on. awesome.
in another regard, teeth are used to bite & chew, kinda like a symbol of power. there are certain things going on that i have no power over which i'll be honest, it's stressing me out.
lastly, having no teeth or even rotting ones can be an indication of malnutrition and poor diet. i have been feeling like ass lately, fatigued and just mildly nauseous. i've made some steps to cut coffee out and tho my stomach is thankful, the caffeine withdrawal headaches are killer. it's been a week since my last sip of coffee; i have tea now, switching between chamomile & regular. i've also cut out as much dairy as humanly possible, without analyzing the bejesus out of ingredient labels. if this doesn't work, i'll look into going gluten free.
any advice on how to proceed would be so greatly appreciated!
meanwhile, i present this coconut crème caramel, perfect soft food, smooth & silky, sweet with a slight bitter after taste of the burnt sugar. i grew up with my grandfather's flan. this particular recipe uses coconut milk which is much friendlier to this lactose-intolerant girl.
this is my submission for Delicious Vietnam, a monthly food event for vietnamese food lovers. it was created by Anh and Kim & Hong. This month's host is ChiAnh of Door to My Kitchen.
coconut crème caramel
4 large eggs
4 egg yolks
1/4 cup sugar
1 pint coconut milk
for the caramel
3/4 cup sugar
5 TBL water
preheat oven to 325F.
to make the caramel, heat the sugar and water in heavy pot, stirring until sugar dissolves. be patient. i have a history of being un-patient. bring the mixture to boil and do not stir. allow the mixture to darken and thicken.
pour into individual ramekins or heat proof dish, tilting to swirl it around the bottom so it is covered. allow the caramel to set.
in a bowl, beat the eggs and yolks with the sugar. heat the coconut milk in a small pan gently, do not allow it to boil over. add a ladle of the hot coconut milk to the egg mixture, making sure to whisk the latter mixture as you're pouring. (this is called tempering. i sound fancy but i'm really not.) gradually add the coconut milk, stirring constantly. if you have to, strain thru a sieve and pour into the ramekins.
set the ramekins in bain-marie, a water bath. use a roasting pan or wide casserole dish half-filled with hot water. bake in oven for 50 minutes, or until the custard has just set but still feels jiggly. leave the dish to cool and then refrigerate at least 6 hours before serving.
to serve, loosen the custard around the sides with thin, sharp knife. place plate over the ramekins and flip the plate & dish together. maybe shake it a bit, or maybe you don't need to, the custard should come right out. the caramel should pool around the custard.
garnish with mint leaves, or in my case, basil leaves and fresh picked raspberries.