COCONUT PINEAPPLE CREME CARAMEL

Coconut Pineapple Creme Caramel image

Provided by Food Network

Categories dessert

Time P1DT2h5m

Yield 4 to 6 servings

Number Of Ingredients 10

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1 1/2 cups sugar
1/2 cup water
1 cup crushed pineapple
1/2 quart half and half
6 ounces fresh coconut meat (or 4 ounces coconut flakes)
2 teaspoons 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 cans (13 ounces) coconut milk

Steps:

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.