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Coconut Custards with Coconut Whipped Cream and Toasted Pineapple Slices (Emeril Lagasse) Recipe

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Coconut Custards with Coconut Whipped Cream and Toasted Pineapple Slices (Emeril Lagasse)
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Ingredients
20
Count
Nutrition
562
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Using your fingers, very lightly grease 6 (4-ounce) custard cups or ramekins with vegetable oil. Place 1 tablespoon of the toasted coconut in each ramekin. Place the ramekins inside a roasting pan and set aside.
  3. In a medium saucepan, combine 1 cup of the cream, the milk, cream of coconut, sugar, and vanilla bean halves and their seeds. Bring to a simmer and cook, stirring to dissolve the sugar.
  4. In a medium bowl, whisk together the egg yolks and eggs. Whisk 1/2 cup of the hot milk mixture into the eggs, and then add the remaining hot milk, whisking constantly. Strain through a fine mesh strainer into a clean container. Let sit for 2 minutes and skim any foam from the surface.
  5. Divide among the prepared cups and fill the roasting pan with hot water to come halfway up the sides. Bake until the custards are just barely set and still jiggle slightly in the center when shaken, 45 to 50 minutes.
  6. Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours.
  7. In a medium bowl, beat the remaining 1 cup of cream until thick and frothy. Add the liqueur and confectioners' sugar and beat until soft peaks form.
  8. To serve, run a thin sharp knife along the insides of the ramekins to loosen the custards. Invert a dessert plate over each ramekin and shake the ramekin gently to release the custard onto the plate. Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis. Garnish with a sprig of mint and serve immediately.
  9. Toasted Pineapple Slices:
  10. Preheat the grill or broiler.
  11. Place the pineapple slices on a small baking sheet (or broiler pan) and sprinkle the top of each with about 1 1/2 tablespoons of the sugar, packing gently with your fingers. With a spatula transfer to the hot grill (alternatively, place the broiler pan under the broiler), and cook until the sugar is caramelized and the edges are starting to brown, 3 to 4 minutes.
  12. Let cool slightly before serving.
  13. Tropical Coulis:
  14. Combine all ingredients in a blender. Blend until smooth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 561.72 Kcal (2352 kJ)
Calories from fat 243.77 Kcal
% Daily Value*
Total Fat 27.09g 42%
Cholesterol 210.21mg 70%
Sodium 106.94mg 4%
Potassium 261.82mg 6%
Total Carbs 75.08g 25%
Sugars 71.72g 287%
Dietary Fiber 0.43g 2%
Protein 7.67g 15%
Vitamin C 14.6mg 24%
Iron 1.1mg 6%
Calcium 104.9mg 10%
Amount Per 100 g
Calories 241.94 Kcal (1013 kJ)
Calories from fat 105 Kcal
% Daily Value*
Total Fat 11.67g 42%
Cholesterol 90.54mg 70%
Sodium 46.06mg 4%
Potassium 112.77mg 6%
Total Carbs 32.34g 25%
Sugars 30.89g 287%
Dietary Fiber 0.18g 2%
Protein 3.3g 15%
Vitamin C 6.3mg 24%
Iron 0.5mg 6%
Calcium 45.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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