-200g granulated sugar (250ml)
-3 eggs, beaten
-2 egg yolks
-100g castor sugar (125ml)
-5ml vanilla essence
-250ml coconut cream or coconut milk (1 x 165ml tin)
-1 fresh pineapple, peeled, halved and remove core, then slice thinly
-60ml maple syrup
-3ml ground cardamon
-3ml mixed spice
- Place sugar with water in a suitable microwave bowl and cook on 100% power for 4-6 minutes, until dissolved and golden in colour. Pour into 6 ramekins placed in a shallow baking dish./span>
- Whisk together eggs, eggs yolks, castor sugar, and vanilla essence.
- Heat milk, cream and/or coconut milk on 100% power 2-3 minutes until near boiling, then remove from oven and gradually whisk into eggs.
- Pour into the ramekin dishes. Pour boiling water half way up the sides of the ramekin dishes.
- Microwave: Cook on 50% power for 10-15 minutes. To test for doneness, shake custard gently and centre should be like soft-set gelatine.
Combination: 160ºC + 50% microwave power for 15-20 minutes. Test in the same way as for microwave cooking.
Combination: Pre-heat oven to 160ºC, bake for 35-40 minutes until set.
- Allow to stand for 15-20 minutes, prior to serving. For a better result, refrigerate cooled custard overnight.
- Mix maple syrup, cardamom and mixed spice together, brush over pineapple slices, then fry for 2-3 minutes in a non-stick frying pan until golden and caramelized.
- Turn out coconut crèmes, decorate with coconut flakes and serve with seared pineapple.