{"id":1119,"date":"2005-11-01T07:37:44","date_gmt":"2005-11-01T12:37:44","guid":{"rendered":"https:\/\/flyingplates.com\/?p=1119"},"modified":"2016-07-29T07:39:19","modified_gmt":"2016-07-29T12:39:19","slug":"creme-tropicale","status":"publish","type":"post","link":"https:\/\/flyingplates.com\/?p=1119","title":{"rendered":"Cr\u00e8me tropicale."},"content":{"rendered":"<p>I decided to experiment with the cr\u00e8me 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.<br \/>\nAs 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.<br \/>\nI decided to unmold the cr\u00e8me tropicale over a sauce made of fresh pinapple flamb\u00e9ed in rum. I placed the wafer on the custard and sprinkled toasted coconut over the whole plate&#8230;.deeelish!!<\/p>\n<p><a href=\"https:\/\/flyingplates.com\/wp-content\/uploads\/2016\/07\/creme_tropicale.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-1120\" src=\"https:\/\/flyingplates.com\/wp-content\/uploads\/2016\/07\/creme_tropicale.jpg\" alt=\"creme_tropicale\" width=\"350\" height=\"262\" srcset=\"https:\/\/flyingplates.com\/wp-content\/uploads\/2016\/07\/creme_tropicale.jpg 350w, https:\/\/flyingplates.com\/wp-content\/uploads\/2016\/07\/creme_tropicale-300x225.jpg 300w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I decided to experiment with the cr\u00e8me caramel recipe and came up with an interesting variation. I started with the classic recipe that I have posted on the cookbook side [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1119","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1119"}],"version-history":[{"count":1,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1119\/revisions"}],"predecessor-version":[{"id":1121,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/posts\/1119\/revisions\/1121"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}