Pina colada creme caramel

    Pina colada creme caramel

    (8)
    6saves
    3hr10min


    8 people made this

    About this recipe: This recipe takes creme caramel to a new dimension. Liquid caramel is topped with an egg custard, made with eggs, coconut cream and pineapple juice, then gently cooked in a water bath.

    Ingredients
    Serves: 8 

    • 200g caster sugar
    • 8 beaten eggs
    • 2 (400ml) tins coconut cream
    • 1 (397g) tin sweetened condensed milk
    • 5 tablespoons pineapple juice
    • 1 tablespoon grated coconut, toasted (optional)

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:2hr chilling  ›  Ready in:3hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
    3. In a bowl, whisk together eggs, coconut cream, condensed milk and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a tea towel in a large roasting tin and set the baking dish on the towel. Place the roasting tin into the preheated oven and carefully fill the roasting tin with water about halfway up the side of the dish.
    4. Bake until a knife inserted in the centre of the custard comes out clean, about 1 hour.
    5. Remove roasting tin from oven and allow the custard to cool sitting in its water bath, about 30 minutes. Refrigerate the custard until thoroughly cold, at least 2 hours. To unmould, run a knife all around the edge of the custard to loosen the sides. Place a serving plate on the dish and quickly flip the dish over to remove the flan onto the plate. Spoon any liquid caramel from the baking dish over the flan and allow the caramel sauce to pool around the custard. Sprinkle with grated coconut and refrigerate until serving.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    23

    Prepared this yesterday but wanted to give it another taste before doing the review, so I just had it for breakfast (yeah, I know, how decadent is that???). I did not have a dish suitable for such a large flan, so I just used smaller dishes/ramekins. It took 45+ minutes for the white sugar to melt into caramel and once it hit the bottom of the dish, it immediately solidified, so there was no spreading...that was my first concern. I refrigerated these for several hours and tried unmolding a couple for dessert last night. This was disastrous because it did not come out in one piece. Next, I thought I'd ruined the dishes because I couldn't get the caramel out. Bottom line, I think this really needs to be refrigerated overnight because I flipped one onto a plate today, and it popped out with caramel pooling beautifully around the flan. I think the overnight refrigeration allows the caramel to melt. After soaking in some water overnight, the dishes cleaned up just fine, and the one from this morning went right into the dishwasher. Don't skip the toasted coconut, as I think it really finalizes the pina colada theme. The flan texture is a little different, but this is absolutely delicious and the best flan I've ever had! Sorry for the long review, but I wanted to explain what transpired in preparing this wonderful dessert. Thanks Leticia.  -  15 Aug 2011  (Review from Allrecipes US | Canada)

    by
    14

    Delicious! Cant cook it all the time, but definitely worth the wait! Can substitute honey for sugar instead. Simply spread honey on bottom of baking dish like you would the sugar! Enjoy!  -  17 Jun 2010  (Review from Allrecipes US | Canada)

    by
    11

    Thought this was a fun recipe - and surprised that it actually turned out for me without any difficulty! I had a bottle of pina colada mixer left over from a punch-making event, so used the whole 33 ounces of it for the sweetened cream of coconut and it worked out okay. The recipe made 10 fairly good sized individual servings (maybe 3/4 cup to 1 cup per pyrex dish) and it took about a whole hour to cook, as recipe described, even for the 10 little dishes instead of one single large dish. I was delighted that the smaller dishes cooled a lot sooner than I expected so that I was actually able to serve them immediately after dinner even though I put them in the fridge just as everyone arrived. Unfortunately, we had unexpected additional guests, so my husband and I didn't get to sample the dessert. I heard one person say it was "pretty sweet", but everyone cleaned their plates so I'm guessing that they enjoyed it. One suggestion if you use several small dishes - rotate the pan in the oven so that the corner dishes in the front end up in the back, so that they all get a chance to cook fairly evenly. The ones in the back of the oven when I cooked them got done sooner than the ones in the front. You'll know when they're close to being done - the tops of them turn golden brown.  -  27 Jun 2010  (Review from Allrecipes US | Canada)

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