Caramelized Pineapple And Creme Caramel With Banana Ice Cream
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 275 degrees F
2
Begin by making the caramel as this is needed for the creme caramel and the pineapple
3
Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color
4
Swirl the pan as it begins to color to mix the sugar and caramel
5
Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins
6
Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan
7
Return to the stove to dissolve the caramel
8
When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade
9
Allow the mixture to cool for approximately 3 to 4 hours and refrigerate
10
To make the creme caramel, combine the warm milk and vanilla
11
In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well
12
Mix the warm milk and the egg mixture well to make a thin custard
13
Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set
14
Remove from oven and allow to cool completely
15
To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels
16
Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream