Pineapple Crème Caramel Pudding
Dessertarian
“I’m an ovo-vegetarian and a dessertarian!” I dislike cloyingly sweet mithai or Indian sweets; actually, sweet is not a flavour, so the sweetness should be controlled and focus should be on what the dessert is about. Despite the fact that I do not have a sweet tooth, I love desserts, especially the ones like Pineapple Crème Caramel Pudding I conjured up today. For starters, the ingredients are simple and I am flummoxed by the endless flavour options there are with these. Incidentally, I always reach out first for the cherry on top or for those chocolate sprinkles on puddings and cakes. Do you do the same?
Pre-Christmas
After a few days, X-mas will be here and I have started to hum this song these days
It’s beginning to look a lot like Christmas
Soon the bells will start
And the thing that will make them ring
Is the carol that you sing
Right within your heart
To elucidate, I was in Guadalajara at this time last year and we had this animated Santa who would keep singing this song. Furthermore, the whole city was lit up and the X-mas spirit was so palpable. This Pineapple Crème Caramel Pudding would make a great dessert for X-mas don’t you think? And the whiff of cinnamon flavour sweeps in the Christmas cheer.
Desserts are Easy
Dessert to some degree ends a meal on a happy note, and special desserts are sought after for an intensified food experience. Making a dessert is no rocket science. Moreover, follow your instincts, edit, and taste-tweak-taste until you get it just right.
Pineapple Crème Caramel Pudding
Admittedly, I like desserts because they look lovely and are really delicious to taste. I am partial to exotic fruit flavoured desserts. This Pineapple Crème Caramel Pudding is gorgeous, multi-layered with caramel, pineapple, condensed milk, milk, china grass topped with a blob of cream and garnished with caramelized nuts. This is the first time I have attempted caramel and caramelized nuts and I enjoyed making it. My signature dessert is this Pineapple Cream Dessert while Strawberry Cream is a close second.
Ingredients for Pineapple Creme Caramel Pudding
Caramel Layer
1 tsp butter
1 small cup sugar
Pinch Cinnamon Powder
4 walnuts, almonds to garnish
Pineapple Layer
1 cup pineapple slices tinned
1 tsp butter/ghee
½ cup Sugar if using fresh pineapple
Condensed milk layer
6 gms china grass
1 cup water
400 gms Condensed Milk
½ cup milk
Cream Layer
1 cup fresh cream
3 tbsp powdered sugar
Method
The bottom layer is the caramel so let us start from there.
Caramel Layer –
In a pan add 1 tsp butter and add the walnuts and almonds. Sauté till the nuts are crunchy and keep aside.
Add a pinch of cinnamon powder to the sugar and add to the same pan. Heat the sugar and melt it on medium flame. Keep stirring the sugar continuously to lumps and burning. The cinnamon will give off an awesome aroma.
Once the sugar melts completely and changes to an amber colour, transfer it quickly to the serving bowl or into individual glasses as I did. I just swirled the caramel into the glasses. Or else the caramel will crystallize and not spread evenly. Take the nuts and toss them into the caramel and keep aside.
Pineapple layer –
Heat butter/ghee in a pan. Sauté the pineapple slices on medium flame till golden and the juice is dry. If you are using fresh pineapple slices then add two tablespoons sugar at first. Add more sugar if needed. Stew the pineapple slices and then dry up the juices.
Condensed Milk layer –
Heat the milk in a pan. Add the condensed milk to it once the milk is boiling. Keep on stirring the milk so that the thick condensed milk does not burn. Mine almost did.
The cream needs to be refrigerated before folding in the sugar and again keep it in the fridge until using it on top of the condensed milk layer.
Tear or cut the china grass sheets into small pieces and soak in a cup of water. After 10 minutes heat till the china grass melts into a smooth consistency. If not just sieve it.
Lower the flame and transfer the china grass solution to the condensed milk mixture, stirring continuously. The milk will thicken and turn off the flame when it does.
For the Layering
Once the caramel is crystallized, transfer the sautéed pineapple slices to the pudding bowl or glasses. Spread an even layer over the caramel.
Pour the condensed milk over the pineapple slices. Slowly the condensed milk will set.
Refrigerate for an hour and top with the thick sweetened cream.
Refrigerate overnight or for 4-5 hours.
Decorate the Pineapple Crème Caramel Pudding with the caramelized nuts on the top of each serving.
Pour the condensed milk over the pineapple slices. Slowly the condensed milk will set.
A delightfully rich, decadent and sinfully delicious dessert is waiting to be devoured.
Dig the spoon deep and taste the caramel at the bottom with the stewed pineapple, the creamy condensed milk and cream topped with the super crunchy walnut for a taste of ambrosia. Thats what this Pineapple Creme Caramel Pudding tastes like. Do try it out and share with me.
https://youtu.be/2wXnF3bhWyo
Pineapple Crème Caramel Pudding
Ingredients
- 1 tsp butter
- 1 cup smallsugar
- 1 Pinch cinnamon powder
- 4 Almonds Walnuts for Garnish
- 1 cup pineapple slices tinned
- 1 tsp butter/ghee
- 1/2 cup Sugar if using fresh pineapple
- 6 gms china grass
- 1 cup Water
- 400 gms Condensed Milk
- 1/2 cup milk
- 1 cup Fresh cream
- 3 tbsp powdered sugar
Instructions
- The bottom layer is the caramel so let us start from there.
- Caramel layer – In a pan add 1 tsp butter and add the walnuts and almonds. Sauté till the nuts are crunchy and keep aside.
- Add a pinch of cinnamon powder to the sugar and add to the same pan. Heat the sugar and melt it on medium flame. Keep stirring the sugar continuously to lumps and burning. The cinnamon will give off an awesome aroma. Once the sugar melts completely and changes to an amber colour, transfer it quickly to the serving bowl or into individual glasses like I did. I just swirled the caramel into the glasses. Or else the caramel will crystallize and not spread evenly. Take the nuts and toss them into the caramel and keep aside.
- Pineapple layer - Heat butter/ghee in a pan. Sauté the pineapple slices on medium flame till golden and the juice is dry. If you are using fresh pineapple slices then add two tablespoons sugar at first. Add more sugar if needed.
- Condensed Milk layer - Heat the milk in a pan. Add the condensed milk to it once the milk is boiling. Keep on stirring the milk so that the thick condensed milk does not burn. Mine almost did.
- The cream needs to be refrigerated before folding in the sugar and again keep it in the fridge until using it on top of the condensed milk layer.
- Tear or cut the china grass sheets into small pieces and soak in a cup of water. After 10 minutes heat till the china grass melts into a smooth consistency. If not just sieve it.
- Lower the flame and transfer the china grass solution to the condensed milk mixture, stirring continuously. The milk will thicken and turn off the flame when it does.
- For the Layering--- Swirl the caramel into individual glasses or into a pudding bowl.
- Once the caramel is crystallized, transfer the sautéed pineapple slices to the pudding bowl or glasses. Spread an even layer over the caramel.
- Pour the condensed milk over the pineapple slices. Slowly the condensed milk will set.
- Refrigerate for an hour and top with the thick sweetened cream. Refrigerate overnight or for 4-5 hours.
- Top the Pineapple Crème Caramel Pudding with the caramelized nuts on top of each serving., A delightfully rich, decadent and sinfully delicious dessert is waiting to be devoured.
- Dig the spoon deep and taste the caramel at the bottom with the stewed pineapple, the creamy condensed milk and cream topped with the super crunchy walnut for a taste of ambrosia.
Notes
Be careful with the caramel or it will just turn bitter. So keep stirring. While adding the condensed milk stir continuously or it will burn. If the china grass is lumpy give a quick whizz with the hand beater. Use tinned pineapple for better results.
@wordsmithkaur
@wordsmithkaur
