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Coconut & Pineapple Gratin
375ml (1 1/2cup) coconut milk
2 egg yolks + 1 egg
90g (1/2cup) sugar + brown sugar for sprinkling
2 tbsp cornstarch
1 pinch salt
1 tbsp rum
1 vanilla bean, split and seeds scraped
1 pineapple, peeled and sliced
In a saucepan, bring coconut milk to a boil, add vanilla seeds and then keep aside. In a bowl, whisk egg yolks and egg with sugar for a minute or until pale. Add cornstarch and whisk. Keep on whipping and slowly pour in hot coconut milk. In a saucepan over medium fire, heat the batter stirring continuously, until thick and creamy. Stir in rum. In a gratin dish or individual ramekins, arrange pineapple slices and spoon custard over fruit. Sprinkle with brown sugar on the top and grill (broil) until nicely golden.
Source link: http://atdownunder.com/2011/12/13/tropic/