Coconut Crème Caramel with Pineapple Concassé

Ingredients

• 0.3 cup cream of coconut 
• 1 large egg whites 
• 3 large eggs 
• 1.7 cups milk 2% reduced-fat
• 6 servings pineapple 
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 2 teaspoons vanilla extract 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• ramekin
• baking pan
• spatula

Directions

1. Preheat oven to 32
2. Combine 1/3 cup sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.
3. Place eggs and egg white in a medium bowl; stir well with a whisk.
4. Add milk and next 4 ingredients (milk through salt), stirring until well blended. Divide egg mixture evenly among prepared ramekins.
5. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
6. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
7. Remove ramekins from pan. Cover and chill at least 4 hours.
8. Loosen edges of custards with a knife or rubber spatula.
9. Place dessert plate, upside down, on top of each ramekin; invert onto plate.
10. Serve with Pineapple Concass.