Colombian Pineapple Custard

READY IN: 1hr 5mins




  • Put the pineapple in a blender or food processor and process till smooth.
  • Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
  • The mixture should be thick but not jam-like, so add a little water if it is too thick.
  • Transfer to a bowl to cool.
  • Make the caramel:
  • Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
  • Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
  • Immediately stir in the lime juice, taking care not to burn yourself.
  • The hot caramel will spit when the lime juice is added, but this will stop.
  • Divide the caramel among six remekins and turn them so that they are coated evenly.
  • Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
  • Divide the mixture equally among the ramekins.
  • Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
  • Cover with foil and bake for 45 minutes, till set. Allow to cool.
  • Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.