Coconut Crème Caramel with Pineapple Concassé

Coconut Crème Caramel with Pineapple Concassé
Photo by Becky Luigart-Stayner

Ingredients

  • 1 2/3 cups 2% reduced-fat milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons water
  • 1/3 cup cream of coconut
  • 1/3 cup sugar
  • Pineapple Concassé
  • Cooking spray
  • + 4 more ingredients
    • 1 large egg white
    • ½ cup sugar
    • 3 large eggs
    • 1/8 teaspoon salt

Preheat oven to 325°. Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting ...

View full recipe at My Recipes

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