Coconut Ginger Crème Caramel with Pineapple Flowers Recipe

Cut off peel and eyes from pineapple; slice half crosswise into scant 1/4-inch (5 mm) slices. Place on parchment paper–lined rimless baking sheet; bake in 200F (100C) convection oven or 225F (110C) conventional oven, turning halfway through, until dry and golden brown, 2-1/2 to 3 hours. Form into flower shapes while still warm by pushing in sides around centre; let cool on rack, resting on side to keep shape. (Make-ahead: Store in covered container for up to 2 days.) Quarter, core and slice remaining pineapple; chill.

Ginger Caramel Sauce: In small, heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium-high heat until dissolved. Reduce heat to medium; cook, without stirring, until dark amber, about 10 minutes. Meanwhile, mix together ginger, lemon juice and 1 tbsp (15 mL) water; strain through paper towel–lined sieve, pressing down on ginger to extract juices. Remove saucepan from heat. Averting face, add ginger juice mixture. When foaming subsides, divide among 6-oz (175 mL) custard cups (about 1 tbsp/15 mL each), swirling to coat bottom and 1/2 inch (1 cm) up sides (if caramel begins to set before coating is complete, warm in microwave). Set aside.

In saucepan over medium heat, bring coconut milk, cream and cardamom to simmer; turn off heat, cover and steep for 15 minutes.

Meanwhile, in large bowl, with wooden spoon, beat eggs, yolks, sugar and rum until creamy. Slowly pour in coconut milk mixture while beating. Strain through sieve into pitcher or measuring cup. Pour into custard cups. Place cups in roasting pan; pour boiling water halfway up sides. Bake in 350F (180C) oven until lightly set, 30 to 40 minutes. Remove cups from pan; allow to cool completely (or refrigerate for up to 2 days).

To serve, with fingertips, gently ease custard from cup around edge; invert onto plate (if caramel is too cold and sticking to cup, warm slightly by placing cup in hot water). Garnish each serving with pineapple flower; serve with chilled fresh pineapple on the side.

Makes 6 servings.