Colombian Pineapple Custard

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process pineapple in a blender or food processor until pureed.
  • Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
  • Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.
  • Remove from heat once all the sugar has dissolved and the sugar is golden brown.
  • Carefully stir in the lime juice (it will sputter and spit).
  • Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
  • Preheat the oven to 350 degrees F.
  • Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
  • Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
  • Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).
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