Coconut Crème Caramel with Pineapple Concassé

Coconut Crème Caramel with Pineapple Concassé Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

6 servings (serving size: 1 custard and 1/4 cup pineapple concassé)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 26 %
Fat 6.9 g
Satfat 4.2 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 6.6 g
Carbohydrate 38.5 g
Fiber 0.9 g
Cholesterol 111 mg
Iron 0.7 mg
Sodium 132 mg
Calcium 99 mg

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

Preparation

Preheat oven to 325°.

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.

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.

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.

Note:

Elizabeth J. Taliaferro,

May 2002
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