Caramel coconut custard with plantains - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Granulated sugar |
| 3 | tablespoons | Water |
| ¼ | cup | Boiling water |
| 1 | can | (3 1/2-oz) flaked coconut |
| 1 | cup | Half-and-half |
| 4 | Large eggs | |
| ⅛ | teaspoon | Salt |
| Vegetable oil for frying | ||
| 1 | 1-lb green plantain | |
| 1 | tablespoon | Confectioners' sugar |
| ¼ | teaspoon | Ground cinnamon |
Directions
1. Lightly grease four 6-oz timbale molds or custard cups. Set aside 2 tablespoons granulated sugar. In medium-size saucepan, combine remaining granulated sugar and the water. Heat, stirring occasionally, until syrup turns golden. Divide syrup into greased molds.
2. Heat oven to 350'F. To make custard mixture, in electric blender, combine boiling water and coconut; blend until coconut is very finely chopped. Add half-and-half, eggs, reserved 2 tablespoons granulated sugar, and the salt; blend just until combined. Strain custard mixture into bowl, and discard coconut, Divide custard mixture into molds.
3. Place molds in 9-inch-square baking pan. Pour enough boiling water into pan to come halfway up sides of molds.
4. Bake custards 35 to 40 minutes or until centers seem firm when mold is tapped. Remove molds from baking pan and allow to cool to room temperature on wire rack. Cover tightly and refrigerate until well chilled.
5. Just before serving, in 2-quart saucepan heat 2-inches oil until deep-fat thermometer registers 375'F. Peel plantain and thinly slice diagonally. Fry plantain slices in hot oil until golden on both sides-about 3 minutes, Drain well.
6. With tip of knife, loosen edges of custards. Dip molds into boiling water to melt caramel-about 3 minutes or until the custard seems to have loosened on bottom. Invert a custard onto each of 4 dessert plates. Allow caramel syrup from molds to run onto top of custards.
7. In small cup, stir together confectioners' sugar and cinnamon.
Place mixture in tea strainer and sift over both sides of plantain slices. Carefully insert 8 plantain slices into side of each custard to resemble flower petals. Serve immediately.
RESTAURANT LAFAYETTE
Country Living/Dec/90 Scanned & fixed by DP and GG