Recipe courtesy of Razz's Restaurant and Bar
Show: Cooking Live
Save Recipe Print
Total:
26 hr 5 min
Prep:
35 min
Cook:
25 hr 30 min
Yield:
4 to 6 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Coconut Creme Caramel

Recipe courtesy of Corinne Trang

Caramelized Pineapple and Creme Caramel with Banana Ice Cream

Recipe courtesy of Mark Gregory

Creme Caramel

Recipe courtesy of Alex Guarnaschelli

Creme Caramel

Recipe courtesy of Robert Irvine

Creme Caramel

Recipe courtesy of Sebastien Thieffine

Creme Caramel

Recipe courtesy of Food Network

Creme Caramel

Browse Reviews By Keyword

          Latest Stories