Colombian Pineapple Custard
photo by pattikay in L.A.
- Ready In:
- 1hr 5mins
- 12 ounces peeled fresh pineapple, chopped
- 2⁄3 cup caster sugar
- 4 eggs, lightly beaten
- 4 tablespoons sugar
- 1 lime, juice of
- 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.
Questions & Replies
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I liked the flavor of this but I think there must be something amiss with the recipe as my custards came out rather flat. ): I think each of the ramekins needs to be wrapped individually with foil because the custards came out too moist; almost soggy. Will try this again, though, because I think it's got potential. Made for "Went To Market".
RECIPE SUBMITTED BY
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