another by-product from ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342), is the syrup from caramelizing the pineapples:
don’t discard it! freeze it, then run it in the blender with milk. YUM!
Archive for the Caramelized Pineapple Pudding Cakes (page 342) Category
Caramelized 09 Pineapple Pudding Cakes (page 342) – pineapple smoothie
Posted in Caramelized Pineapple Pudding Cakes (page 342) on August 28, 2011 by myyellowkitchenCaramelized 08 Pineapple Pudding Cakes (page 342) – pudding sauce ice cream
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 27, 2011 by myyellowkitchen
when taking ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342), i always end up with extra creme anglaise pudding sauce.
cook it as indicated on the recipe, serve it as indicated on the recipe, but you still have extra! chill it overnight, and run it thru your ice cream churner. 
it turns into the best vanilla ice cream i’ve ever experienced.
Caramelized 07 Pineapple Pudding Cakes (page 342) – progress shots
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 26, 2011 by myyellowkitchena few steps on hector’s new take on ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342):
1- using silicone cupcake molds. i adore using silicone molds for caramel work, you obtain the most caramel release, and you can cool/freeze/reheat your finished dessert still on the mold. spray lightly with oil:
2- caramel caramel caramel, as done in the book:
(note that i always love using induction and a fairly large pot to avoid splashes)
honestly, i no longer use a thermometer when i make caramel, although i am the proud owner of just about the best digital thermometers one can have in the kitchen.
heat caramel till very light amber color, like 14k gold. remove from heat, and the residual heat will keep heating the caramel till deeper amber color, like 18k gold. if you see the caramel becoming darker or near like 24k gold, immediately pour into the molds.
if your caramel is dark brown and you no longer see the bottom of your molds, DISCARD and start again. overly dark caramel is charcoal. the flavor or overly dark caramel is very assertive and truly ruins your dessert.
3- here is the perfectly amber caramel, poured on the molds:
4- now, now, now….. i didn’t enjoy caramelizing the pineapples as instructed by the book. hello? i felt that i could play with pineapples a little more free, since widely available where i live.
i decided to soak the fresh pineapple pieces with passion fruit jelly, for about 20 minutes, till the pineapple releases most of its juices. then drain.
5- then arrange the ‘uncaramelized’ sweated pineapple on the caramelized molds.
6- cover and refrigerate for several hours till the caramel softens:
Caramelized 06 Pineapple Pudding Cakes (page 342) – take 2
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 20, 2011 by myyellowkitchenhector’s take 2 on ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342):
Caramelized 05 Pineapple Pudding Cakes (page 342) – malasadas marries hawaiian sweet bread!
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 19, 2011 by myyellowkitchennursing house made brioche for ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342) made me realize that a equally delicious alternative is widely available in my location.
malasadas is a popular pastry sold in hawaii. essentially a yeast dough that is deep fried, enjoyed warm. believed of portuguese origin. malasadas are always found where and when doughnuts would take place anywhere else in the united states. i also happen to have some day old hawaiian sweet bread.
so, what did i decide on doing? replace the brioche with 75% malasadas (sugar shaken off) and 25% hawaiian sweet bread. how do you think my luck turned? i can’t start telling you how great! the first step is to dice the malasadas and hawaiian sweet bread, then oven dry at 200 oF for about 1 hour.
the second step is to soak the cubes in pudding milk sauce for 2 to 12 hours.
Caramelized 04 Pineapple Pudding Cakes (page 342) – caramel release aid
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 17, 2011 by myyellowkitchenROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342) suggests to refrigerate the completed pudding cakes for 12 hours, still in the pan. also to reheat over hot water.
http://www.realbakingwithrose.com/2010/12/caramelized_pineapple_pudding.html
this provides the maximum release of caramel sauce and prevents a hard caramel top as this picture:
i have also tested that microwaving for 3 minutes, then rest for 5 minutes, does the same trick.
Caramelized 03 Pineapple Pudding Cakes (page 342) – hector’s take
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 16, 2011 by myyellowkitchen
hector’s take on ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342).
Caramelized 02 Pineapple Pudding Cakes (page 342) – caramel up the ying yang
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 15, 2011 by myyellowkitchenthe next step for ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342) is to make caramel.
first, coat your pans with caramel. i am using individual pandoro silicone pans.
then, make caramel sauce and poach/roast fresh pineapples:
best tools to make stove top caramel and caramel sauce? a cast iron porcelain roasting pan over an induction stove! the pan goes right in the oven to slow roast the pineapples on caramel sauce.
never before had i played with this much caramel and effort for a cake!
Caramelized 01Pineapple Pudding Cakes (page 342) – nursing brioche
Posted in Caramelized Pineapple Pudding Cakes (page 342) on July 13, 2011 by myyellowkitchenthe first step for ROSE’S heavenly CAKES: Caramelized Pineapple Pudding Cakes (page 342) is to let the bread dry out
then soak it in vanilla custard sauce.
this is what the brioche bread looks when fresh:
