In the mood for LOVE
These decadent treats will make even cynics fall in love on Valentine’s Day! Whether you’re after a get-ahead chocolate indulgence, food for friends or a sharing pudding for two, we have a delight for you
Coconut Crème Brûlée with Caramelised Pineapple
◆ 150ml (5fl oz) coconut cream ◆ 50ml (2fl oz) double cream ◆ 1tsp vanilla bean paste ◆ 3 medium egg yolks ◆ 75g (3oz) caster sugar ◆ Toasted coconut chips, optional for the caramelised pineapple ◆ 25g (1oz) caster sugar ◆ 15g (½oz) butter ◆ 125g (4oz) pineapple, cut into
finger-sized pieces ◆ 1tbsp Malibu or rum ◆ Finely grated zest ½ lime
1 Preheat oven to 140°C (120°C fan) mark 1. In a small pan, heat the coconut cream, double cream and vanilla until steaming. In a medium heatproof bowl, mix the egg yolks with 25g (1oz) of the caster sugar. Gradually stir in the hot coconut mixture, then strain through a fine sieve into a jug. 2 Pour mixture into a 400ml (14fl oz) shallow ovenproof dish, then put the dish in a roasting tin. Pour in boiling water to come halfway up the outside of the dish. Bake for 40-45min until the custard is just set with a slight wobble. Lift out of the roasting tin, cool,
then chill for at least 2hr (or overnight). 3 To make the caramelised pineapple, heat the sugar in a pan with 1tbsp water over medium heat, stirring to dissolve the sugar. Turn up the heat and cook until the syrup turns a caramel colour (swirling the pan rather than stirring). Add the butter and pineapple and cook, turning regularly, until the pineapple is golden all over – about 10min. Add the Malibu or rum and lime zest and cook for a further 1min, until syrupy. Set aside. 4 To serve, heat the remaining 50g (2oz) caster sugar with 2tbsp water in a small pan over low heat, stirring to dissolve the sugar. Turn up the heat and cook until a deep caramel colour (swirling the pan rather than stirring). Pour on top of the custard, tilting the dish so the surface is covered. Quickly scatter over some coconut chips, if using. Cool and chill for 10min before serving with the pineapple. PER SERVING 685cals, 6g protein, 44g fat (29g saturates), 64g carbs (61g total sugars), 9g fibre GET AHEAD Prepare to end of step 2 up to 2 days ahead. Cover and chill. The pineapple can be made a couple of hours in advance.