Caramelized Pineapple Fool
Published March 16, 1996
- Total Time
- 40 minutes, plus 2 hours' refrigeration
- Rating
- Comments
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Ingredients
1 large pineapple, peeled, cored and cut into ¾-inch-thick rings
¾ cup vanilla sugar (see note)
4 egg yolks
2 tablespoons water
1 ½ cups heavy cream
1 teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
52 grams carbs; 164 milligrams cholesterol; 424 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 1 gram trans fat; 3 grams fiber; 23 milligrams sodium; 4 grams protein; 45 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler. Place the pineapple slices on a foil-lined baking sheet and sprinkle with ¼ cup of the sugar. Broil until the sugar is caramelized, about 10 to 15 minutes. Let cool and cut into small wedges.
- Step 2
In a medium metal bowl, whisk together the egg yolks and 6 tablespoons of the sugar until thick and pale yellow. Whisk in the water. Place the bowl over a pan of hot but not simmering water. Whisk constantly until the mixture is very thick and warm, about 10 minutes. Set aside to cool.
- Step 3
Whip the cream until soft peaks form. Add remaining 2 tablespoons of sugar and the vanilla extract and whip until firm. Stir a little of the egg mixture into the cream. Fold in remaining egg mixture.
- Step 4
Spoon a little of the custard into 6 narrow wine glasses. Top with a layer of pineapple, turning the pieces near the edge of the glass so that the caramelized side shows. Continue the layers, ending with the filling. Refrigerate for 2 hours before serving.
To make vanilla sugar, scrape seeds from a vanilla bean and rub them into 2 cups of sugar; push bean down into sugar and store in airtight container at least 3 days.
Private Notes
Comments
It took quite a while to caramelize. Next time I will probably put the broiler on medium (not high) and let it go a good 25 minutes. On high the edges began to burn before the pineapple was cooked through. My goal is a nicely browned, reduced and soft fruit.
It took quite a while to caramelize. Next time I will probably put the broiler on medium (not high) and let it go a good 25 minutes. On high the edges began to burn before the pineapple was cooked through. My goal is a nicely browned, reduced and soft fruit.