Coconut Crème Caramel with Pineapple Concassé

0 0
0 stars
Be the first to rate it
Becky Luigart-Stayner; Melanie J. Clarke
Recipe from Cooking Light

A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.

Ingredients

  • 1/3 cup sugar
  • 3 tablespoons water
  • Cooking spray
  • 3 large eggs
  • 1 large egg white
  • 1 2/3 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1/3 cup cream of coconut
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • Pineapple Concassé

Preparation

  1. Preheat oven to 325°.
  2. Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.
  3. Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan. Cover and chill at least 4 hours.
  4. Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé.
Elizabeth J. Taliaferro,
May 2002