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1
Preheat oven to 275 degrees F.
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2
Begin by making the caramel as this is needed for the creme caramel and the pineapple.
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3
Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color.
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4
Swirl the pan as it begins to color to mix the sugar and caramel.
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5
Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
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6
Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan.
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7
Return to the stove to dissolve the caramel.
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8
When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade.
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9
Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
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10
To make the creme caramel, combine the warm milk and vanilla.
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11
In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well.
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12
Mix the warm milk and the egg mixture well to make a thin custard.
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13
Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set.
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14
Remove from oven and allow to cool completely.
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15
To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels.
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16
Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.
