Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream Savory mix of sweet and fruity Dessert Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream thumbnail Preparation Time: 1 hours Total time: 5 hours 6 Servings Ingredients: 1 can (20 oz.) reserve liquid DOLE® Pineapple Slices, 2 tablespoons water, 1/3 cup plus 1/2 cup sugar, 3 large eggs, 1 large egg white (optional), 1 cup coconut milk, 1 teaspoon coconut rum (optional), 1-1/2 teaspoons vanilla extract, divided, 1/8 teaspoon salt, 1 cup heavy whipping cream, Instructions: Step 1: Combine pineapple juice, water and 1/3 cup sugar in small sauce pan.  Cook over medium-high heat until sugar dissolves.  Stir frequently and cook until golden.  Immediately pour into 6 (6 oz.) ramekins or custard cups, coated with non-stick cooking spray.  Add 1 pineapple slice to bottom of each ramekin.
Step 2: Whisk eggs, 1/2 cup sugar, coconut milk, 1 teaspoon vanilla extract, rum and salt in large bowl.  Divide egg mixture evenly in prepared ramekins.  Place ramekins in a 13 x 9-inch baking pan;  add hot water to a depth of 1 inch.  Bake at 325ºF., for 50 minutes or until a knife inserted in center comes out clean.  Remove ramekins from pan; cover and chill for 4 hours.
Step 3: Whisk cream, 2 tablespoons of reserved pineapple juice, and remaining vanilla extract in large bowl until soft peaks form. Step 4: Remove custard onto plate by loosening the edges with a knife.  Place dessert plate on top of each ramekin and invert onto plate.  Garnish with Chantilly cream.

Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream

Prep Time 1 hours
Total Time 5 hours
Difficulty 3.0 Advanced
Calories Per Servings 390 Calories
Servings 6
Nutrition facts Nutrition facts

About

Savory mix of sweet and fruity

Ingredients 10

Ingredients

1 can (20 oz.) reserve liquid DOLE® Pineapple Slices
2 tablespoons water
1/3 cup plus 1/2 cup sugar
3 large eggs
1 large egg white (optional)
1 cup coconut milk
1 teaspoon coconut rum (optional)
1-1/2 teaspoons vanilla extract, divided
1/8 teaspoon salt
1 cup heavy whipping cream

Steps

STEP1
Ingredients

1 can (20 oz.) DOLE Pineapple Slices,  reserve liquid
2 tablespoons water
1/3 cup plus 1/2 cup sugar

Direction

Combine pineapple juice, water and 1/3 cup sugar in small sauce pan.  Cook over medium-high heat until sugar dissolves.  Stir frequently and cook until golden.  Immediately pour into 6 (6 oz.) ramekins or custard cups, coated with non-stick cooking spray.  Add 1 pineapple slice to bottom of each ramekin.

STEP2
Ingredients

1/3 cup plus 1/2 cup sugar
3 large eggs plus 1 large egg white
1 cup coconut milk
1 teaspoon coconut rum (optional)
1-1/2 teaspoons vanilla extract, divided
1/8 teaspoon salt

Direction

Whisk eggs, 1/2 cup sugar, coconut milk, 1 teaspoon vanilla extract, rum and salt in large bowl.  Divide egg mixture evenly in prepared ramekins.  Place ramekins in a 13 x 9-inch baking pan;  add hot water to a depth of 1 inch.  Bake at 325ºF., for 50 minutes or until a knife inserted in center comes out clean.  Remove ramekins from pan; cover and chill for 4 hours.

STEP3
Ingredients

1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract, divided

Direction

Whisk cream, 2 tablespoons of reserved pineapple juice, and remaining vanilla extract in large bowl until soft peaks form.

STEP4
Ingredients

1 cup heavy whipping cream

Direction

Remove custard onto plate by loosening the edges with a knife.  Place dessert plate on top of each ramekin and invert onto plate.  Garnish with Chantilly cream.

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