Coconut Crème Caramel with 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.
Recipe by Cooking Light May 2002
Credit: Becky Luigart-Stayner; Melanie J. Clarke
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.