Ramequins à l’Ananas Recipe
Introduction
Ramequins à l’Ananas is a refined dessert that combines the tropical sweetness of pineapple with a creamy, custard-like base, baked in individual ramekins for a delightful presentation. This dessert is perfect for impressing guests or enjoying a luxurious treat at home.
Ingredients
For the Pineapple Base:
- Fresh Pineapple: 2 cups, finely chopped.
- Granulated Sugar: ¼ cup.
- Butter: 2 tablespoons.
- Lemon Juice: 1 tablespoon.
- Rum or Pineapple Juice: 2 tablespoons.
For the Custard:
- Eggs: 4, separated.
- Granulated Sugar: ½ cup.
- Vanilla Extract: 1 teaspoon.
- Heavy Cream: 1 cup.
- All-Purpose Flour: 2 tablespoons.
For the Meringue Topping:
- Egg Whites: 4.
- Confectioners’ Sugar: ½ cup.
Additional:
- Butter: For greasing ramekins.
- Confectioners’ Sugar: For dusting.
Equipment
- Ramekins (6 to 8, depending on size)
- Saucepan
- Mixing bowls
- Electric mixer or whisk
- Oven
- Spatula
Preparation
Preparing the Pineapple Base:
- Cooking the Pineapple: In a saucepan, melt butter over medium heat. Add the chopped pineapple and granulated sugar. Cook until the pineapple is soft and caramelized. Stir in the lemon juice and rum or pineapple juice. Set aside to cool.
Making the Custard:
- Mixing Egg Yolks: In a mixing bowl, beat the egg yolks with ½ cup granulated sugar until light and fluffy. Add the vanilla extract.
- Combining with Cream: Gently fold in the heavy cream and flour into the egg yolk mixture.
Preparing the Meringue:
- Beating Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the confectioners’ sugar, continuing to beat until stiff peaks form.
Assembling the Ramequins:
- Layering Pineapple: Grease the ramekins with butter. Spoon the cooled pineapple mixture into the bottom of each ramekin.
- Adding Custard: Gently pour the custard mixture over the pineapple, filling up to ¾ of each ramekin.
- Topping with Meringue: Spoon or pipe the meringue on top of the custard in each ramekin.
Baking:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Baking the Ramequins: Place the ramequins on a baking tray. Bake for 15-20 minutes, or until the meringue is golden brown.
Tips for Success
- Pineapple Preparation: Ensure that the pineapple is chopped finely for an even texture.
- Smooth Custard: Avoid overmixing the custard to keep it smooth and creamy.
- Meringue Peaks: Be sure to beat the egg whites to the right consistency – stiff but not dry.
Serving and Storage
- Serving: Serve the ramequins warm, dusted with a little confectioners’ sugar. They are perfect as a standalone dessert or with a light, sweet wine.
- Storage: These are best enjoyed fresh. However, if necessary, they can be stored in the refrigerator for up to 1 day. Note that the meringue may soften.
Conclusion
Ramequins à l’Ananas is a sophisticated and delightful dessert that combines the exotic flavor of pineapple with the classic elegance of a baked custard and meringue. This dish is not only a treat to the taste buds but also a visual delight, making it perfect for special occasions or as a fine end to a gourmet meal.
This comprehensive recipe provides a step-by-step guide to making Ramequins à l’Ananas, ideal for anyone seeking to prepare a refined and delicious dessert that is sure to impress.
