Creme caramels with pineapple and toasted pistachios recipe

 Creme caramels with pineapple and toasted pistachios

8:10 Prep 1:40 Cook 8 Servings Capable cooks

by Curtis Stone

For the perfect after-dinner dessert try these creamy creme caramels with pineapple and toasted pistachios. Recipe by Curtis Stone.

Ingredients

3 1/2 cups (770g) sugar, divided
5 large Coles Brand Australian free range eggs
3 large Coles Brand Australian free range egg yolks
4 cups (1L) full-cream milk
2 teaspoons pure vanilla extract
1 medium golden pineapple, peeled, cored, cut into 1.5cm-thick rings (about 500g)
2/3 cup (160ml) fresh pineapple juice, strained, from about 1/2 medium pineapple
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon dark rum (optional)
1/3 cup (45g) pistachios, toasted, coarsely chopped

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