Coconut Crème Caramel with Pineapple Concassé

A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.

Yield: 6 servings (serving size: 1 custard and 1/4 cup pineapple concassé)

Ingredients

• 1/3  cup  sugar
• 3  tablespoons  water
• Cooking spray
• 3  large eggs
• 1  large egg white
• 1 2/3  cups  2% reduced-fat milk
• 1/2  cup  sugar
• 1/3  cup  cream of coconut
• 2  teaspoons  vanilla extract
• 1/8  teaspoon  salt
• Pineapple Concassé

Preparation

Preheat oven to 325°.

Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.

Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé.

Nutritional Information

Calories:

239 (26% from fat)

Fat:

6.9g (sat 4.2g,mono 1.5g,poly 0.5g)

Protein:

6.6g

Carbohydrate:

38.5g

Fiber:

0.9g

Cholesterol:

111mg

Iron:

0.7mg

Sodium:

132mg

Calcium:

99mg