Recipe courtesy of Razz's Restaurant and Bar

Coconut Pineapple Creme Caramel

Getting reviews...
Save Recipe
  • Total: 1 day 2 hr 5 min
  • Prep: 35 min
  • Cook: 1 day 1 hr 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
15m Easy 96%
CLASS
34m Easy 99%
CLASS
17m Easy 99%
CLASS
22m Easy 95%
CLASS
18m Easy 98%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now