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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Process pineapple in a blender or food processor until pureed. | 2. Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out). | 3. Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir. | 4. Remove from heat once all the sugar has dissolved and the sugar is golden brown. | 5. Carefully stir in the lime juice (it will sputter and spit). | 6. Divide the caramel among 6 ramekins and turn them so caramel distributes evenly. | 7. Preheat the oven to 350 degrees F. | 8. Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins. | 9. Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool. | 10. Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple	12	ounces	chopped	170.097	44.6334	1.837	0.4082
superfine sugar	2/3	cup		516.0	133.3067	0.0	0.0
egg	4		beaten	286.0	1.44	25.12	19.02
sugar	4	tablespoons	granulated	79.95	15.002	2.5025	1.248
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.