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.

Elizabeth J. Taliaferro
Recipe by Cooking Light May 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

239 calories; calories from fat 26%; fat 6.9g; saturated fat 4.2g; mono fat 1.5g; poly fat 0.5g; protein 6.6g; carbohydrates 38.5g; fiber 0.9g; cholesterol 111mg; iron 0.7mg; sodium 132mg; calcium 99mg.
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