Colombian Pineapple Custard
A simple and delicious dessert from South American Food and Cooking. When I made this it did set, but was not really firm, so it would be best to invert these into a small bowl. This also is not a creamy type of custard - has some of the pineapple texture to it.
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DIRECTIONS
- 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.
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