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Creme caramels with pineapple and toasted pistachios
Creme caramels with pineapple and toasted pistachios
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Prep Time:
490 minutes
Cook Time:
100 minutes
Total Time:
590 minutes
Indulge in Curtis Stone's pineapple creme caramels with pistachios for a decadent post-meal treat.
Ingredients:
  • 770g white sugar
  • 5 large free range eggs
  • 3 large free range egg yolks
  • 1l milk
  • 8.80 gm pure vanilla extract
  • 1 medium golden pineapple, peeled, cored, cut into 1.5cm-thick rings (about 500g)
  • 160ml pineapple juice
  • 31.50 gm fresh lemon juice, plus more to taste
  • 20.00 ml dark rum (optional)
  • 45g pistachio
Instructions:
  • Preheat your oven to 150°C, placing the rack in the centre.
  • In a medium saucepan, combine 1 1/4 cups of sugar and 1/4 cup water over low heat, stirring until sugar dissolves. Increase heat to medium-high, boiling without stirring for 10 minutes. Brush down sides with a wet pastry brush, then cook until caramel turns golden brown. Remove from heat, divide caramel among 8 ramekins, tilting to coat bottoms. Let caramel cool and harden before serving.
  • Whisk eggs and yolks until smooth in a large bowl. Simmer milk, 1 1/2 cups of sugar, and vanilla in a saucepan over medium heat for about 5 minutes until sugar dissolves. Slowly whisk warm milk into eggs. Strain custard through a sieve and cool to room temperature. Divide custard among ramekins evenly.
  • 1. **Prepare Water Bath:** Nestle the ramekins snugly in a deep roasting pan. Gently pour hot water into the pan until it reaches halfway up the sides of the ramekins. Cover tightly with foil. 2. **Bake the Crème Caramels:** Place the pan in the oven and bake for approximately 1 hour, rotating halfway through, until the edges are set but the centers have a slight jiggle when tapped. The custard will firm up as it cools. 3. **Chill and Serve:** Carefully take out the ramekins from the water bath and let them cool to room temperature. Refrigerate the crème caramels for at least 8 hours, preferably overnight, for optimal texture. The custard will firm up further during chilling.
  • Prepare the pineapple by cutting each ring into 10 bite-size fan-shaped pieces. In a large saucepan over medium heat, boil 1 cup of water, pineapple juice, lemon juice, and 3/4 cup of sugar. Reduce heat to low and simmer pineapple for about 30 minutes until semi-translucent. Skim off any foam, then transfer pineapple to a bowl. Optionally, add rum to the pan and cook juices for 8 minutes until syrup thickens. Pour syrup over pineapple, adjust sweetness with lemon juice, and allow to cool slightly.
  • To serve: Submerge each ramekin in 5 cm of piping hot water for 20 seconds. Gently loosen the edges with a knife, then invert the crème caramels onto plates. Surround with pineapple and sprinkle with pistachios.

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