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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep15 - Baked Pina Colada


Team: Mike & Tarq

 

Prep: 20 mins (+ chilling)

Cook: 25 mins

Serves: 6

 

INGREDIENTS

Coconut oil spray, to grease

150ml thickened cream

1tbs icing sugar mixture

1 tsp grated lime zest

Toasted coconut and finely grated lime zest, to serve

 

Baked Custard 

250ml (1 cup) coconut cream

250ml (1 cup) thickened cream

6 egg yolks

6 tbs caster sugar

 

Pineapple Salsa

160g chopped fresh pineapple

1 tbs finely chopped fresh mint

1 tbs butter

30ml white rum

 

METHOD

  1. Preheat oven to 160C. Spray six ramekins (125ml capacity) with oil. Place dishes in a roasting dish lined with a tea towel.
  1. To make custard, pour creams into a medium saucepan over low heat and stir until hot.
  2. Whisk egg yolks and sugar in a large bowl until thick and pale. Gradually whisk egg mixture into hot cream mixture. Strain into prepared ramekins.
  3. Add enough boiling water to roasting dish to come half way up sides of ramekins. Bake for 35 minutes or until set with a slight wobble in the middle.
  4. Remove dishes from water bath and cool to room temperature. Refrigerate until cold.
  5. Beat cream, icing sugar mixture and lime zest until firm peaks form. Refrigerate until needed.
  1. To make pineapple salsa, combine pineapple and mint in a bowl. Set aside for 10 minutes to macerate.
  2. Melt butter in a wok over high heat. Add pineapple mixture and toss. Add rum and tilt wok to flame. Toss for 1 minute.
  3. Invert custards onto serving plates. Top with salsa and whipped cream. Decorate with coconut and lime zest to serve.

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