Caramelized Pineapple Custard With Macadamia Nut C Recipes

CARAMELIZED PINEAPPLE SUNDAES

Steps:

• In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

NATILLA DE PINA (PINEAPPLE CUSTARD)

Steps:

• Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
• Dust with nutmeg before serving.

CUSTARD CAKE WITH CARAMELIZED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
• In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

CARAMELIZED PINEAPPLE CUSTARD WITH MACADAMIA NUT C

Steps:

• 1. Pre-Heat Oven to 300 Pineapple 1. Peel, core and slice pineapple 2. Add some butter to a skillet. Add pineapple and brown until golden. 3. When all the pineapple is browned, place all back into skillet and add sugar. Cook until caramelized 4. Remove pan from heat and set aside 6 to 8 pieces
• 2. Custard 1. In a large mixing bowl, beat cream cheese until fluffy. 2. Gradually add pineapple juice and mix until smooth 3. Add egg yolks, one at a time, thoroughly mixing 4. Add vanilla and cornstarch, mix thoroughly 5. Slowly add sweetened condensed milk and mix thoroughly
• 3. Assembly 1. Remove crust from refrigerator 2. Layer caramelized pineapple on the bottom of the crust. Be sure there is at least 2 layers 3. Pour custard over the pineapple 4. Bake at 300 for 40 to 50 minutes or until center of pie is almost set 5. Layer the remaining pineapple on top of the pie 6. Cool completely
• 4. Topping ½ cup cold heavy cream 2 tbsp. powdered sugar ¼ cups chopped macadamia nuts Caramel topping (store bought or homemade)

ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS

Steps:

• Chocolate Ring:
• Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
• Preheat the oven to 360 degrees F.
• Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
• Lower the oven to 340 degrees F.
• To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
• To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
• To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
• To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
• To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
• Serve immediately.