Caramelized Pineapple with Creole Flavors soft and indulgent

Name: Caramelized Pineapple with Creole Flavors
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 can (4/4 size) of pineapple slices; 6.25 oz (180 g) caster sugar; 6 whole eggs; 1.75 oz (50 g) brown sugar (muscovado); 1 lime juice; 1.75 oz (50 g) sifted flour; 0.4 cup (10 cl) amber rum

By chef patrick Asfaux 4.8/5 (13 reviews) · 🍳 10 made it

Prep 15 min

Cook 60 min

Total 1h15

Servings 6 serv.

This caramelized pineapple recipe is simple and will please everyone. For children, omit the rum and replace it with vanilla.

In the French Antilles, this dessert emerges from the meeting of colonial pineapple plantations and the tradition of agricultural rum. The caramelization of tropical fruits traces back to 18th-century Creole kitchens, where cane sugar and fresh pineapple naturally paired together. This upside-down custard with rum and lime zest remains alive in families throughout Guadeloupe and Martinique.

Ingredients for 6 servings

Adjust for

servings

1 can (4/4 size) of pineapple slices
6.25 oz (180 g) caster sugar
6 whole eggs
1.75 oz (50 g) brown sugar (muscovado)
1 lime juice
1.75 oz (50 g) sifted flour
0.4 cup (10 cl) amber rum

Step-by-step recipe

1 In a blender (or food processor), pour 2/3 of the pineapple slices and all the juice from the can, then blend for 10 seconds.

2 Pour everything into a saucepan with 7 oz (200 g) of caster sugar and bring to a boil for 5 minutes.

3 Add the remaining 1/3 of pineapple, diced into small pieces, let reduce uncovered for another 5 minutes, then let cool slightly off the heat.

4 In a separate bowl, whisk together the 1.75 oz (50 g) of flour with the lime juice, pour in your 1.7 fl oz (5 cl) of rum, stir well, then add the 6 eggs. When the mixture is smooth, fold in your pineapple mixture with a spatula.

5 For the caramel: put the 1.75 oz (50 g) of brown sugar, the remaining 1.7 fl oz (5 cl) of rum, and 2 tablespoons of water. When it has turned a beautiful golden color, pour into a porcelain mold, making sure it coats the bottom and sides well, then let cool for 1/2 hour.

6 Preheat the oven to 355°F (180 °C) (Gas mark 6).

7 Pour your pineapple mixture into the caramelized mold and bake in a bain-marie for 50 minutes (test with a skewer).

8 When removed from the oven, wait 15 minutes before unmolding.

9 You can enjoy this caramelized pineapple cream with Creole flavors in thick slices, hot, warm, or cold.

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A chef's advice

Serve this custard warm with a splash of agricultural rum poured at the table, nothing more. Simplicity showcases the pineapple. The secret is the water bath: exactly 50 minutes at 180°C, no longer. Beyond that, the cream splits and loses its mousy texture. Test with a needle: it should come out moist, never dry. On the islands, some pastry chefs add freshly grated nutmeg to the batter, others a bay leaf in the caramel. In Réunion, they replace half the rum with vanilla extract. Worth trying based on your mood.