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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) can crushed pineapple |
1 cup whipping cream |
1 cup coconut milk |
8 egg yolks |
1/3 cup sugar |
1/4 cup coconut rum |
1 teaspoon vanilla extract |
6 teaspoons sugar |
1/2 cup sweetened flaked coconut, toasted |
Directions:
1. Drain pineapple, and pat dry with paper towels.
2. Stir together pineapple, whipping cream, and next 5 ingredients. Pour pineapple mixture evenly into 6 (6-ounce or 3/4 cup) ramekins; place ramekins in a large roasting pan. Add hot water to pan to a depth of 1/2 inch.
3. Bake at 300° for 50 to 55 minutes or until almost set. Cool 30 to 45 minutes in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours.
4. Sprinkle 1 teaspoon sugar evenly over each custard; place ramekins in roasting pan.
5. Broil 5 1/2 inches from heat 7 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden. Sprinkle coconut evenly over each custard.
6. *Substitute 1 teaspoon coconut extract for coconut rum, if desired.
7. Note: Make a second batch (rather than double the recipe) for a larger crowd. Sugar may be browned with a professional culinary torch available from specialty kitchen shops.
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