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Name: Coconut Pineapple Creme Caramel
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Egg yolks; 1/2 qt Half and half; 1 c Crushed pineapple; 2 ts Vanilla extract or 2 vanilla; 1 1/2 c Sugar; 8 Eggs; 1/2 c Water; 6 oz Fresh coconut meat (or 4 flakes); 2 13-oz cans Coconut milk; Sugar to taste; (between 1/2 cup)

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INGREDIENTS

4 Egg yolks
1/2 qt Half and half
1 c Crushed pineapple
2 ts Vanilla extract ; or 2 vanilla
1 1/2 c Sugar
8 Eggs
1/2 c Water
6 oz Fresh coconut meat ; (or 4 flakes)
2 13-oz cans Coconut milk
Sugar ; to taste; (between 1/2 cup)

Servings

INSTRUCTIONS

Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off. Yield: 4 to 6 servings Per serving: 3808 Calories (kcal); 226g Total Fat; (51% calories from fat); 81g Protein; 392g Carbohydrate; 2525mg Cholesterol; 750mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 41 Fat; 20 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9362 Converted by MM_Buster v2.0n.

NOTES

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Coconut Pineapple Creme Caramel

4  Egg yolks 
1/2 qt Half and half 
1 c Crushed pineapple 
2 ts Vanilla extract or 2 vanilla
1 1/2 c Sugar 
8  Eggs 
1/2 c Water 
6 oz Fresh coconut meat (or 4 flakes)
2 13-oz cans Coconut milk 
  Sugar to taste; (between 1/2 cup)

Start by making the caramel. In saucepan cook the sugar and water on  top of stove until it starts caramelizing, changing color. When it  becomes dark golden, add the crushed pineapple carefully because it  will splatter. (Sometimes it is better to heat the crushed pineapple  prior to incorporating it into the sugar.) When completely  incorporated pour into a 9-inch cake pan and set aside to cool. It  will appear to be very soft candy. Make custard mix by heating half  and half with the coconut and the vanilla, if using the bean. Right  before it starts to boil, pull off the heat and combine with the  eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into  cake pan that has been coated with the caramel and cook in a water  bath in a 325 degree oven until it sets or feels firm (approximately  1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the  serving platter on top of the cake pan and turn the custard over,  lifting the pan off.    Yield: 4 to 6 servings        Per serving: 3808 Calories (kcal); 226g Total Fat; (51% calories from  fat); 81g Protein; 392g Carbohydrate; 2525mg Cholesterol; 750mg  Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable;  4 Fruit; 41 Fat; 20 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9362      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (5556g)
Recipe Makes: 1

Calories: 11520
Calories from Fat: 5996 (52%)

Amt Per Serving		% DV

	Total Fat 666.2g	888 %
	Saturated Fat 370.8g	1854 %
	Monounsaturated Fat 181.2g
	Polyunsanturated Fat 56.7g
Cholesterol 15531.1mg		4779 %
Sodium 3590.4mg		124 %
Potassium 6942.2mg		183 %
Total Carbohydrate 1060.1g		312 %
	Dietary Fiber 17.4g	70 %
	Sugars, other 1042.7g
Protein 387.7g		554 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11520

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