I decided to experiment with the crème caramel recipe and came up with an interesting variation. I started with the classic recipe that I have posted on the cookbook side of this website, but added 1/3 cup of shredded coconut to the sugar for the caramel. Surprisingly, this made a thicker amount of caramel stick to the bottom of the custard cup but when removed delicately with a fork it produced a thin coconut/caramel wafer.
As for the custard itself, I substituted coconut milk for half the milk required in the recipe. I also dropped 1/2 cup of finely chopped fresh pineapple in the simmering milk and let it stand there until the caramel was done. I strained the milk at the very last minute.
I decided to unmold the crème tropicale over a sauce made of fresh pinapple flambéed in rum. I placed the wafer on the custard and sprinkled toasted coconut over the whole plate….deeelish!!
