When I flick through my Vietnamese cookbooks, the dessert section will contain dishes like crème caramels, flans, custards and tarts. These dishes are associated with the French and were brought over to Vietnam during the French colonization (1874-1954). They are commonly eaten by the Vietnamese, so much so that they have made it their own with a Vietnamese twist using ingredients like coconuts, Vietnamese coffee, condensed milk and pastry often contains shortening rather than butter. When I…