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1
Put the pineapple in a blender or food processor and process till smooth.
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2
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.
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3
The mixture should be thick but not jam-like, so add a little water if it is too thick.
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4
Transfer to a bowl to cool.
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5
Make the caramel:
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6
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.
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7
Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
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8
Immediately stir in the lime juice, taking care not to burn yourself.
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9
The hot caramel will spit when the lime juice is added, but this will stop.
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10
Divide the caramel among six remekins and turn them so that they are coated evenly.
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11
Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
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12
Divide the mixture equally among the ramekins.
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13
Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
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14
Cover with foil and bake for 45 minutes, till set. Allow to cool.
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15
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.
