Coconut Crème Caramel with Pineapple Concassé

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.