Pineapple Concassé:
1½ cups finely chopped pineapple
1 tbsp. thinly sliced fresh basil
1 tsp. sugar
1 tsp. fresh lime juice
Coconut Creme Caramel: 1/3 cup sugar
3 tbsp. water
3 large eggs
1 large egg white
1-2/3 cups milk
1/2 cup sugar
1/3 cup cream of coconut
2 tsp. vanilla
1/8 tsp. salt
Combine all the ingredients for Pineapple Concassé in a small bowl. Cover and
chill at least 4 hours.
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 ramekins or
custard cups coated with cooking spray, tilting each ramekin quickly until
caramelized sugar coats bottom of cup.
Place eggs and egg white in a medium bowl; stir well with a whisk. Add milk and
next 4 ingredients, stirring until well blended. Divide egg mixture evenly
among prepared ramekins. Place ramekins in a 13 x 9 glass baking pan; add
hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until
a knife inserted in center comes out clean. Remove ramekins from pan. Cover
and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place dessert plate,
upside down, on top of each ramekin; invert onto plate. Serve with Pineapple Concassé
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