Coconut Crème Caramel With Pineapple Concassé
- 1/3 cup sugar
- 3 tablespoons water
- Cooking spray
- 3 large eggs
- 1 large egg white
- 1 2/3 cups 2% reduced-fat milk
- 1/2 cup sugar
- 1/3 cup cream of coconut
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 325u0b0.
- Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.
- Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan. Cover and chill at least 4 hours.
- Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concasse.
sugar, water, cooking spray, eggs, egg white, milk, sugar, cream of coconut, vanilla, salt
Taken from www.myrecipes.com/recipe/coconut-crme-caramel-with-pineapple-concass (may not work)