Coconut Pineapple Creme Caramel
Recipe provided by Razz's Restaurant and Bar
- Yield: Serves 4 to 6
- Nutritional Information Per Serving (for 1 of 6 servings): Calories 664, Total Fat 40 g, Saturated Fat 28 g, Carbohydrates 68 g, Dietary Fiber 3 g, Sugar 62 g, Protein 13 g, Cholesterol 340 mg, Sodium 134 mg
- Total Time: 1 day 2 hr 5 min
- Preparation Time: 35 min
- Cooking Time: 1 day 1 hr 30 min
Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cup crushed pineapple
- 1/2 quart half and half
- 6 ounces fresh coconut meat (or 4 ounces coconut flakes)
- 2 teaspoons vanilla extract or 2 vanilla beans, split and scraped
- 8 whole eggs
- 4 egg yolks
- Sugar to taste (between 1/2 to 3/4 cup)
- 2 cans (13 ounces each) coconut milk
Instructions
- Start with the irresistible caramel: In a saucepan over medium heat, melt sugar and water until it caramelizes to a deep golden color. Stir in crushed pineapple (warm it first to avoid splatters), then pour into a 9-inch cake pan to cool into a luscious, soft layer that will crown your creation.
- Infuse the creamy custard: Gently heat half and half with fresh coconut meat and vanilla (bean or extract). Just before boiling, whisk in eggs, yolks, sugar to taste, and coconut milk until velvety smooth and fragrant with tropical bliss.
- Pour custard over the set caramel. Nestle the pan in a water bath and bake at 325F for about 1 1/2 hours, until the custard sets with a gentle wobblepatience rewards you here!
- Chill for 24 hours to deepen those flavors. To serve, invert onto a plate with a flourish, unveiling the glossy caramel-drenched masterpiece. Slice and savor this tropical dream that transports you to paradise with every silky bite.
