Colombian Pineapple Custard

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 12 ounces fresh pineapple, chopped
• 2/3 cup superfine sugar
• 4 eggs, lightly beaten
• 4 tablespoons granulated sugar
• 1 tablespoon fresh lime juice (1 lime)

Recipe

• 1 process pineapple in a blender or food processor until pureed.
• 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 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 remove from heat once all the sugar has dissolved and the sugar is golden brown.
• 5 carefully stir in the lime juice (it will sputter and spit).
• 6 divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
• 7 preheat the oven to 350 degrees f.
• 8 stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
• 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 invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).