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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|Serving Size: 1 Serving (5556g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 11520
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