12 ounces peeled fresh pineapple , chopped
2⁄3; cup caster sugar
4 eggs , lightly beaten
4 tablespoons sugar
1 lime, juice of
Put the pineapple in a blender or food processor and process till smooth.
Scrape the puree into a pan and add the sugar.
Heat till just boiling and simmer for 5 minutes or till reduced by one third.
The mixture should be thick but not jam-like, so add a little water if it is too thick.
Transfer to a bowl to cool.
Making the covering caramel :
Place the sugar in a heavy pan over medium heat.
As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
Inmediately stir in the lime juice, taking care not to burn yourself.
The hot caramel will spit when the lime juice is added, but this will stop.
Divide the caramel among six remekins and turn them so that they are coated evenly.
Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
Divide the mixture equally among the ramekins.
Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
Cover with foil and bake for 45 minutes, till set.
Allow to cool for a while.
Just before serving, unmold the custards directly onto the dessert plates.
Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.