Pina Colada Crème Caramel
Nutritional breakdown
| Energy: | 340 Kcals |
| Protein: | 4.6g |
| Total carbohydrate: | 40.1g |
| Of which sugars: | 40.1g |
| Total fat: | 19g |
| Of which saturates: | 10.9g |
| Fibre: | 0.2g |
| Salt: | 6g |
Notes:
Values are calculated without the coconut rum (optional) as nutritional content for this is not available.
Ingredients
6 pineapple slices from 432g can DOLE® Pineapple Slices in Juice, reserve liquid
30ml (2 tbsp) water
75g (3oz) sugar plus 110g (4oz) set aside
3 large eggs plus 1 large egg white
210g (8 fl oz) coconut milk
5ml (1tsp) coconut rum (optional)
7.5ml (1½ tsp) vanilla extract, divided
pinch salt
240ml (8fl oz) whipping cream
Instructions
Heat oven 170C (325F) Gas 3.
Combine reserved pineapple juice, reserving 30ml (2tbsp), water and 75g (3oz) sugar in small saucepan. Cook over medium-high heat until sugar dissolves. Stir frequently and cook until golden. Immediately pour into 6 (6 oz.) greased ramekins. Add 1 pineapple slice to the bottom of each ramekin.
Whisk eggs, 110g (4oz) sugar, coconut milk, 1 teaspoon vanilla extract, rum and salt in large bowl. Divide egg mixture evenly in prepared ramekins. Place ramekins in a roasting dish; add hot water to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in centre comes out clean. Remove ramekins from pan; cover and chill for 4 hours.
Whisk cream, 30ml (2 tbsp) of reserved pineapple juice, and remaining vanilla extract in a large bowl until soft peaks form.
Remove custards from ramekins onto dessert plates by loosening the edges with a knife. Place dessert plate on top of each ramekin and invert onto plate. Garnish with pineapple cream.
