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350g fresh peeled and sliced pineapples
150g castor sugar
4 eggs, lightly beaten

For caramel:
4tbsp granulated sugar
juice of 1 lime

1. Put pineapple in blender (or food processor), blend until smooth. Scrape into a pan and add sugar. Cook until reduces by one-third. The mixture should be thick but not jam-like. Add water if too thick. Transfer to a bowl and leave to cool.

2. Meanwhile make caramel. Place sugar in a heavy pan over medium heat. Shake pan to mix melted sugar, do not stir. Remove from heat once all the sugar has dissolved and caramel has become golden brown. Immediately stir in lime juice. Hot caramel will spit when juice is added but this will soon stop. Divide caramel among 6 ramekins and turn them lightly so that they are coated evenly.

3. Preheat oven to 180C/350F. Stir the eggs into the cool pineapple mixture. Divide mixture among the ramekins. Place the moulds in a roasting pan and pour warm water to come halfway up their sides. Cover with foil and bake for 45 minutes or until set. Allow to cool.

4. Just before serving, unmould the custards diretly into dessert plates. Loosen the edges with knife, invert a dessert plate on top of each mould and turn both over.

Recipe makes 6.
From The Caribbean, Central & South American cookbook
ISBN: 0-681-64274-2