Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup fresh pineapple, diced
- 2 tbsp unsalted butter
Special Equipment Needed:
- 6 ramekins
- Large baking dish
- Whisk
- Saucepan
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns amber in color.
3. Pour the caramel into the ramekins, making sure to coat the bottom and sides. Set aside.
4. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined.
5. Pour the mixture into the ramekins, filling them about 3/4 full.
6. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 45-50 minutes, or until the custard is set but still jiggles slightly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight.
9. In a skillet, melt the butter over medium heat. Add the diced pineapple and cook until it starts to caramelize, about 5-7 minutes.
10. Serve the crème caramel with the caramelized pineapple on top.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 357
Fat: 11g
Carbohydrates: 57g
Protein: 10g
Sodium: 275mg
Sugar: 56g
Substitutions for ingredients:
- You can use coconut milk instead of evaporated milk for a dairy-free version.
- You can use canned or frozen pineapple instead of fresh.
Variations:
- Add a teaspoon of rum to the custard mixture for a boozy twist.
- Top the crème caramel with whipped cream and toasted coconut flakes.
- Use other fruits like mango, papaya, or kiwi instead of pineapple.
Tips and Tricks:
- Make sure to let the caramel cool and harden before pouring the custard mixture on top, or else the caramel will mix with the custard.
- To prevent the custard from cracking, make sure not to overcook it. It should still jiggle slightly in the center when you take it out of the oven.
- To make the crème caramel easier to unmold, run a knife around the edges of the ramekins before flipping them over.
Storage Instructions:
Store the crème caramel in the refrigerator for up to 3 days.
Reheating Instructions:
Let the crème caramel come to room temperature before serving. You can also warm it up in the microwave for a few seconds.
Presentation Ideas:
Serve the crème caramel in the ramekins or unmold them onto a plate. Top with the caramelized pineapple and a sprig of mint.
Garnishes:
Mint leaves, whipped cream, toasted coconut flakes.
Pairings:
Coffee, tea, or a glass of dessert wine.
Suggested Side Dishes:
Fresh fruit salad, shortbread cookies, or a cheese plate.
Troubleshooting Advice:
- If the custard is overcooked, it will crack or become rubbery.
- If the caramel doesn't harden, it might be because the ramekins were not completely dry or the caramel was not cooked long enough.
Food Safety Advice:
Make sure to cook the crème caramel until it reaches an internal temperature of 160°F to kill any bacteria.
Food History:
Crème caramel, also known as flan, is a popular dessert in many countries, including France, Spain, and Latin America. It is believed to have originated in ancient Rome, where it was made with honey and milk.
Flavor Profiles:
Creamy, sweet, and slightly tangy from the caramelized pineapple.
Serving Suggestions:
Serve the crème caramel as a dessert after a dinner party or as a sweet treat for a special occasion.
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Taste: Sweet, Creamy, Caramelized, Tropical, Fruity