Hope you all had a good week-end.
Here, it was a great one. After a full week of rain, the week-end held its promises and was all balmy and nice.
Enough to make one girl happy.
Two days, quickly spent, going to our usual farmers market, picnicking on the beach, crafting a Christmas tree and chatting for hours with my sisters on Skype…
Knowing how much I’m fond of pineapple, my little sister teased me with fresh and juicy slices she was nibbling on, while we talked.
On my side, I told her about my late disappointment that I turned into a surprisingly good dessert…
Except bananas – Paprika seems unable to live without them- I rarely buy tropical fruits.
More often than not, I tend to be disappointed. I guess that’s because I’ve been spoiled during all my childhood eating fully ripped and sweet ones directly from the tree.
And the pineapple I recently bought, fell into this disappointing category. It was bland.
If baking tropical fruits is not always my first thought, this time, it was an option to consider. And that’s how this pineapple gratin with coconut milk and vanilla bean was born.
To be honest, the result exceeded my expectations. Paprika and I gave it the approval stamp and I filed it under ‘to bake again very soon‘…
Coconut & Pineapple Gratin
375ml (1 1/2cup) coconut milk
2 egg yolks + 1 egg
90g (1/2cup) sugar + brown sugar for sprinkling
2 tbsp cornstarch
1 pinch salt
1 tbsp rum
1 vanilla bean, split and seeds scraped
1 pineapple, peeled and sliced
In a saucepan, bring coconut milk to a boil, add vanilla seeds and then keep aside. In a bowl, whisk egg yolks and egg with sugar for a minute or until pale. Add cornstarch and whisk. Keep on whipping and slowly pour in hot coconut milk. In a saucepan over medium fire, heat the batter stirring continuously, until thick and creamy. Stir in rum. In a gratin dish or individual ramekins, arrange pineapple slices and spoon custard over fruit. Sprinkle with brown sugar on the top and grill (broil) until nicely golden.
La suite en français…