Colombian Pineapple Custard

1. 1

   Process pineapple in a blender or food processor until pureed.

2. 2

   Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).

3. 3

   Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.

4. 4

   Remove from heat once all the sugar has dissolved and the sugar is golden brown.

5. 5

   Carefully stir in the lime juice (it will sputter and spit).

6. 6

   Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.

7. 7

   Preheat the oven to 350 degrees F.

8. 8

   Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.

9. 9

   Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.

10. 10

    Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).

* Per serving · 4 servings · Values may vary.

No additional tips available.