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Coconut Crème Caramel with Pineapple Concassé

Becky Luigart-Stayner; Melanie J. Clarke
Yield 6 servings (serving size: 1 custard and 1/4 cup pineapple concassé)
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

Nutrition 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

How to Make It

  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.