Coconut Pineapple Creme Caramel

Recipe Ingredients

1/2		Half-and-half
6 oz	170g	Fresh coconut meat
		(or 4 ounces coconut flakes)
2 teaspoons	10ml	Vanilla extract
		(or 2 vanilla beans, split and scraped)
8		Eggs
4		Egg yolks
1/2 cup	99g / 3.5oz	Sugar - (to 3/4 cup) - or to taste
2		Coconut milk - (13 oz ea)
		Caramel
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	118ml	Water
1 cup	146g / 5.1oz	Crushed pineapple

Recipe Instructions

Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy.

Make custard mix by heating half-and half-with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk.

Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours.

To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9362) - from the TV FOOD - NETWORK

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