Caramel Coconut Custard With Plantains

Author: chefs-mate Courses: Desserts

Difficulty: Advanced

Calories: 509

Description

This elegant dessert features a rich, creamy custard baked in a water bath, infused with the subtle aroma of flaked coconut. The smooth, vanilla-kissed pudding is set in individual timbale molds over a homemade golden caramel base, creating a beautiful presentation when inverted. For a tropical twist and textural contrast, firm green plantains are thinly sliced and deep-fried until crisp, then arranged like flower petals around the custard. A final dusting of cinnamon and confectioners' sugar adds warmth and sweetness. Perfect for dinner parties or special celebrations, this dish balances indulgent richness with fresh, fruity notes. It is a sophisticated yet approachable treat that feels both homemade and restaurant-quality.

Directions

Lightly grease four 6-ounce timbale molds or custard cups with butter or cooking spray.
Set aside 2 tablespoons of the granulated sugar for the custard mixture.
In a medium saucepan, combine the remaining granulated sugar and the 3 tablespoons of water.
Heat over medium heat, stirring occasionally, until the sugar dissolves and the syrup turns a golden amber color. Do not burn.
Carefully divide the hot caramel syrup among the prepared molds, tilting to coat the bottoms. Set aside to harden.
Preheat the oven to 350°F (175°C).
In a blender, combine the 1/4 cup boiling water and the flaked coconut. Blend until the coconut is very finely chopped and resembles a paste.
Add the half-and-half, eggs, reserved 2 tablespoons sugar, and salt to the blender.
Blend on low speed just until the ingredients are combined and smooth.
Strain the custard mixture through a fine-mesh sieve into a bowl to remove any coconut solids. Discard the solids.
Divide the strained custard mixture evenly among the caramel-coated molds.
Place the molds in a 9-inch square baking pan.
Pour boiling water into the baking pan until it reaches halfway up the sides of the molds.
Bake for 35 to 40 minutes, or until the centers are set and firm when a mold is gently tapped.
Remove the molds from the water bath and place them on a wire rack to cool to room temperature.
Cover the molds tightly with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
While the custards chill, peel the green plantain and slice it very thinly on the diagonal.
In a deep skillet or saucepan, heat vegetable oil to a depth of 2 inches to 375°F (190°C).
Fry the plantain slices in batches until golden brown on both sides, about 3 minutes total.
Transfer fried plantains to a paper towel-lined plate to drain excess oil.
In a small bowl, mix together the confectioners' sugar and ground cinnamon.
Just before serving, run a knife tip around the edge of each chilled custard mold to loosen.
Dip each mold into boiling water for about 3 minutes to melt the caramel layer.
Invert each custard onto a dessert plate, allowing the caramel sauce to flow over the top.
Arrange 8 plantain slices around the side of each custard to resemble flower petals.
Sift the cinnamon-sugar mixture over the plantains and custard using a tea strainer.
Serve immediately while the plantains are still crisp.

Caramel Coconut Custard With Plantains