Colombian Pineapple Custard Recipes

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COLOMBIAN PINEAPPLE CUSTARD



Colombian Pineapple Custard image

Make and share this Colombian Pineapple Custard recipe from Food.com.

Provided by threeovens

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

12 ounces fresh pineapple, chopped
2/3 cup superfine sugar
4 eggs, lightly beaten
4 tablespoons granulated sugar
1 tablespoon fresh lime juice (1 lime)

Steps:

  • Process pineapple in a blender or food processor until pureed.
  • Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
  • Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.
  • Remove from heat once all the sugar has dissolved and the sugar is golden brown.
  • Carefully stir in the lime juice (it will sputter and spit).
  • Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
  • Preheat the oven to 350 degrees F.
  • Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
  • Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
  • Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).

Nutrition Facts : Calories 195.6, Fat 3.4, SaturatedFat 1, Cholesterol 141, Sodium 47.3, Carbohydrate 38.3, Fiber 0.8, Sugar 36.2, Protein 4.5

COLOMBIAN PINEAPPLE CUSTARD



Colombian Pineapple Custard image

A simple and delicious dessert from South American Food and Cooking. When I made this it did set, but was not really firm, so it would be best to invert these into a small bowl. This also is not a creamy type of custard - has some of the pineapple texture to it.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

12 ounces peeled fresh pineapple, chopped
2/3 cup caster sugar
4 eggs, lightly beaten
4 tablespoons sugar
1 lime, juice of

Steps:

  • Put the pineapple in a blender or food processor and process till smooth.
  • Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
  • The mixture should be thick but not jam-like, so add a little water if it is too thick.
  • Transfer to a bowl to cool.
  • Make the caramel:.
  • Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
  • Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
  • Immediately stir in the lime juice, taking care not to burn yourself.
  • The hot caramel will spit when the lime juice is added, but this will stop.
  • Divide the caramel among six remekins and turn them so that they are coated evenly.
  • Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
  • Divide the mixture equally among the ramekins.
  • Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
  • Cover with foil and bake for 45 minutes, till set. Allow to cool.
  • Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

Nutrition Facts : Calories 196.4, Fat 3.2, SaturatedFat 1.1, Cholesterol 124, Sodium 48.4, Carbohydrate 38.9, Fiber 0.8, Sugar 36.4, Protein 4.5

PIñA COLADA IN A PINEAPPLE RECIPE BY TASTY



Piña Colada In A Pineapple Recipe by Tasty image

Here's what you need: pineapple, coconut cream, coconut milk, white rum, ice, lime, pineapple corer

Provided by Alix Traeger

Categories     Drinks

Yield 4 servings

Number Of Ingredients 7

1 pineapple
1 cup coconut cream
¼ cup coconut milk
1 cup white rum
3 cups ice
1 lime, juiced
1 pineapple corer

Steps:

  • Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
  • Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
  • In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
  • Place the blender back in the freezer for 20 minutes or until thickened.
  • Blend one more time until fully incorporated.
  • Pour piña colada back into the pineapple.
  • Top with a maraschino cherry.
  • Enjoy!

Nutrition Facts : Calories 427 calories, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, Sugar 41 grams

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE



Coconut custard tart with roasted pineapple image

This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 2h10m

Yield Serves 10

Number Of Ingredients 14

300g plain flour , plus a little for dusting
150g cold butter , cut into small pieces
75g caster sugar
2 egg yolks , plus 1 beaten egg
400ml double cream
2 x 160ml cans coconut cream
3 eggs , plus 2 yolks
75g caster sugar
fresh nutmeg , finely grated
1 small pineapple
4 tbsp light brown soft sugar
2 tbsp rum (or use lime juice if serving to children)
fresh nutmeg , finely grated
small handful toasted coconut shavings , optional

Steps:

  • Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
  • Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
  • Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
  • Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
  • When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

PINEAPPLE CURD



Pineapple Curd image

Pineapple curd is a delicious alternative to lemon curd. Use it as a cake filling, tart topping, or fold in some whipped cream to make a fruit dip!

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h15m

Yield 11

Number Of Ingredients 7

1 ½ cups fresh pineapple chunks
2 large egg yolks
2 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 pinch salt
2 tablespoons unsalted butter

Steps:

  • Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
  • Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
  • Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 6.1 g, Cholesterol 42.8 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 16.1 mg, Sugar 4.5 g

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