| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
c |
Crushed pineapple |
| 1/2 |
qt |
Half and half |
| 6 |
oz |
Fresh coconut meat; (or 4 ounces coconut |
|
|
; flakes) |
| 2 |
ts |
Vanilla extract or 2 vanilla beans; split and scraped |
| 8 |
|
Whole eggs |
| 4 |
|
Egg yolks |
|
|
Sugar to taste; (between 1/2 to 3/4 |
|
|
; cup) |
| 2 |
cn |
Coconut milk; (13 ounces) |
INSTRUCTIONS
CARAMEL
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.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 3808 Calories (kcal); 226g Total Fat; (51% calories from
fat); 81g Protein; 392g Carbohydrate; 2525mg Cholesterol; 750mg
Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable;
4 Fruit; 41 Fat; 20 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9362
Converted by MM_Buster v2.0n.
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