Best Colombian Pineapple Custard Recipes

COLOMBIAN PINEAPPLE CUSTARD

Steps:

• 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).

COLOMBIAN PINEAPPLE CUSTARD

Steps:

• Put the pineapple in a blender or food processor and process till smooth.
• Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
• The mixture should be thick but not jam-like, so add a little water if it is too thick.
• Transfer to a bowl to cool.
• Make the caramel:.
• Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
• Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
• Immediately stir in the lime juice, taking care not to burn yourself.
• The hot caramel will spit when the lime juice is added, but this will stop.
• Divide the caramel among six remekins and turn them so that they are coated evenly.
• Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
• Divide the mixture equally among the ramekins.
• Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
• Cover with foil and bake for 45 minutes, till set. Allow to cool.
• Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.