![\"Caramel](\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2014\/06\/caramel-pineapple-custards.jpg\")
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In this popular milk and egg dessert – Latin American children love it as much as children in Spain – the milk is replaced with the juice of a fresh pineapple, which is native to the Amazonian lowlands.<\/p>\n
Ingredients:<\/strong> (Serves 4-6)<\/p>\n Caramel:<\/strong><\/p>\n Custard:<\/strong><\/p>\n To serve (optional):<\/strong><\/p>\n Method:<\/strong><\/p>\n Preheat the oven to 180\u00b0C\/350\u00b0F\/Gas Mark 4.<\/p>\n Make the caramel. Using a wooden spoon, stir the caster sugar into the water and lemon juice in a heavy-based saucepan, bring to the boil over a high heat and cook for a few seconds, until the water evaporates completely and the sugar turns a rich golden brown. Remove from the heat, leave to cool briefly, then divide the caramel between 4-6 individual custard moulds or souffl\u00e9 dishes. Roll it around to coat the bases. Set aside to cool.<\/p>\n To make the custard, put the pineapple juice and granulated sugar in a heavy-based saucepan and heat gently, stirring with a wooden spoon, until the sugar has dissolved. Increase the heat and boil steadily for 15 minutes or until the volume has reduced by a third. It is ready when the syrup leaves a transparent trail when you lift the spoon.<\/p>\n Meanwhile, put the egg yolks in a blender or food processor and blend thoroughly or beat with a hand-held whisk until well blended. Add the hot syrup in a steady stream with the motor running or beat in vigorously with the whisk. Pour the mixture into the prepared mould or dishes. Transfer to a roasting tin and pour in enough water to come halfway up the sides. Cover with foil, shiny-side down.<\/p>\n Bake the custards in the preheated oven for 30-40 minutes, depending on the size of the molds, or until set – they are ready when firm to the touch.<\/p>\n Leave to cool before un-molding: run a knife around the side of the mold or dish, lay a plate over the top and invert both plate and mold. Serve with pawpaw or mango and mint, if you like – the gentle flavors complement the smoothness and sharpness of the pineapple.<\/p>\n","protected":false},"excerpt":{"rendered":" In this popular milk and egg dessert – Latin American children love it as much as children in Spain – the milk is replaced with the juice of a fresh pineapple, which is native to the Amazonian lowlands. Ingredients: (Serves 4-6) Caramel: 3 tablespoons caster sugar 3 teaspoons water Juice of \u00bd lemon Custard: 300 ml\/10 fl oz pineapple juice 250 g\/9 oz granulated sugar 6 large egg yolks (add an extra 2 if the eggs are…<\/p>\n","protected":false},"author":1,"featured_media":86,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-85","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n\n
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