Title: Coconut Pudding with Fresh Pineapple
Categories: Cuban Winter Dessert
Yield: 6 Servings

		===FOR THE CARAMEL=========
4	tb	Water
115	g	Sugar, castor
		===FOR THE PUDDING=========
2	lg	Eggs
2		Egg yolks
4	tb	Sugar, unrefined castor
285	ml	Cream, single
285	ml	Coconut milk
6	tb	Rum
1	lg	Pineapple, ripe
		Sugar, icing, to taste.

Preheat oven to 150^C/300^F. Bring 4 tbspn water to the boil in a small saucepan. Add 115g sugar and stir until dissolved. Place over moderate heat and boil until it has caramelised. Remove from the heat as soon as it turns golden brown, remembering that it will continue to caramelise and darken in the pan. Quickly divide between 6 small souffl‚ dishes or cups. Rotate each to ensure that the base is well coated. Set aside.

Beat together the eggs and egg yolks and strain into a large bowl. Mix in the sugar. Bring cream to the boil in a saucepan. Remove from the heat and slowly stir into the eggs. Then mix in the coconut milk followed by 3tbsp of rum. Divide between the dishes and set in a large roasting tray. Add enough boiling water to come halfway up the sides. Cover the tray with a baggy cap of foil. Make sure this does not touch the puddings. Place in the middle of the oven and bake for 1-1 1/2 hours or until just set. Their middles should still wobble slightly. Remove and allow to cool, then chill.

Top and tail pineapple. Cut away its skin and remove any remaining eyes from its flesh. Slice the flesh away from the core in four segments. Cut each segment into slices and place in a large bowl, Add the remaining rum and icing sugar to taste. Macerate until ready.

Serve by inverting each pudding onto a separate plate so that it is sitting in a pool of caramel sauce. Accompany with the pineapple. This is a Cuban-style winter dinner party- MM catagories: H&A/NOV97

from HOMES & ANTIQUES [UK EDITION] / NOVEMBER 1997 by SYBIL KAPOOR typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 06-26-98 (10:56) The Neverending Bbs (286) Fido-Natio

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