delicious sweets


Coconut Creme Brulee. Source: Pixabay –

It’s the fact that dessert is my favorite part of the meal. I remember when dessert cooking classes were full of people willing to learn the secrets of making delicious desserts, a daunting task for many. Then came commercial ice cream cakes filled with all flavors and colours, cheesecakes in all shapes with a myriad of toppings and the many offerings of imported and local ice cream.

Trade shows mean that someone no longer has to be servile in the kitchen to make candy. It simply meant less stress and so the sector started to boom.

With the advent of higher prices, many will cut back on those affordable commercial sweets. All is not lost, this is the time to throw out those recipes and make these delicious desserts right in your kitchen. Discover the magic of our local fruits and turn them into wonderful desserts.

Grilling pineapple with a good sprinkle of Angostura, some brown sugar and rum makes a great topping for ice cream or great on its own. Pineapple can also be baked into pastries to make a buttery, juicy fruit tart. Or why not try the coconut brulee with a Caribbean brown sugar crust. How about cool, dreamy lemonade mousse in season, quick, fresh and light tangy, a true taste of the Caribbean.

Making sweets can be quite a treat, so try making some this weekend. Remember that vacation time is near!

Grilled pineapple with brown sugar and rum

grilled pineapple –

1 large pineapple

Half a cup of brown sugar

½ cup dark rum

1 teaspoon Angostura bitters

Preheat the grill or grill. Peel the pineapple, remove the eyes and cut it in half lengthwise. Now cut these lengths into eight lengths. Remove the center core. Line a shallow baking tray or dish with aluminum foil. Put the pineapple in this mixture and sprinkle with sugar, myrrh and rum.

Roast or grill until the pineapple turns brown and the sugar begins to bubble and caramelize. Serve warm as is or with ice cream.

Serves 6 to 8

Coconut Creme Brulee

1 cup coconut milk, homemade

4 eggs

1 teaspoon vanilla

1 teaspoon lemon zest

1 cup full fat milk

Half a cup of granulated sugar

Half a cup of brown sugar

Beat eggs, coconut milk, vanilla, lemon zest, milk, and sugar until well combined and blend.

Pour the flan mixture into individual dishes, place in a large baking tray and fill the tray half with water.

Bake until firm, 45 minutes.

Take it out and put it in the fridge until completely cooled.

Preheat the broiler.

Fine brown sugar to coat the tops of the custard with coconut and roast until the sugar dissolves.

Put it in the fridge to cool before serving.

6 services

Caribbean lime mousse

1⅔ cup water

Half a cup of starch

pinch of salt

1½ cups sugar

4 egg yolks

4 egg whites, whisked to thick peaks

1 teaspoon vanilla extract

1 tablespoon minced lemon peel

Half a cup of fresh lemon juice

½ cup evaporated milk or pull-out cream

Heat water in a saucepan, whisk in sugar, cornstarch, and salt, stirring until mixture thickens.

In a bowl, whisk the egg yolks with the vanilla, add a spoonful of the hot liquid to the eggs and then add the egg mixture to the hot liquid in the pan, stirring constantly over a slow fire for 2 minutes, add the lemon juice and milk.

Cool, add egg whites to lemon custard, pour into stemmed glasses, garnish with chopped peel and add a little aromatic bitterness.

Serves 4

lighter side: Use low-fat milk and/or cream

Custard pancakes with grilled caramel pineapple

custard pies –

1 medium pineapple, cored, peeled and cut into rings

2 teaspoons aromatic bitterness

8 tablespoons brown sugar

1 crusty pie recipe

Combine bitters, pineapple and 2 tablespoons sugar, and place in a greased muffin dish.

Place under a preheated grill and roast for 10 minutes, turning once, until the sugar turns golden and caramelized.


2 eggs

2 tablespoons cornstarch

Half a cup of granulated sugar

Half a cup of milk

Combine sugar and cornstarch in a saucepan, beat in eggs until light, pour in milk and cook gently until thick and not boiling.

Raise and cool.

Preheat the oven to 400 Fahrenheit

Roll pastry out to ¼ inch thick, seal 4-inch circles, and place on lined cookie sheet.

Spread about 1 tablespoon on each round of pastry, leaving about 1 inch (2.5 cm) uncovered, and place one pineapple ring on the custard.

Fold the dough up and place the pineapple and custard, do not cover, leave the pineapple ring partially uncovered.

Sprinkle with sugar, and put a cherry in the center if you like.

Bake for 20 minutes until golden.

Makes 8 tartlets.

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