Ming Tsai

Recipes

Directions

 

1. Preheat the oven to 350°F. Butter eight 4-ounce ramekins and place them in a deep baking sheet or roasting pan.
2. In a medium nonstick sauté pan, toast the coconut over low heat, stirring constantly, until golden, 8 to 10 minutes. Set aside.
3. In a medium sauté pan, melt the butter over high heat. Add the 3 cups of pineapple and sauté until soft, stirring frequently, 2 to 3 minutes. Averting your face, add the rum and cook until the alcohol has evaporated completely, about 30 seconds. Transfer the pineapple to a large plate and allow to cool.
4. Pour the 3 cups of crème anglaise into a large bowl. Add 1/2 cup of the toasted coconut and all the sautéed pineapple and fold in. Divide the mixture among the ramekins. Pour enough hot water into the pan for it to come halfway up the sides of the ramekins and transfer them carefully to the oven. Bake until a knife inserted into the pudding comes out clean, 20 to 25 minutes. Cool to room temperature and refrigerate overnight. Garnish with the remaining 2 tablespoons of coconut and the diced pineapple, and serve with additional crème anglaise, if you like.