Coconut Crème Caramel with Pineapple Concasse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 concass |
Directions:
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.
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