Warm cardamom brioche timbale with toasted coconut cream, lime pineapple, and crunchy macadamia crumbs
An original dessert with soft and crunchy layers: brioche lightly soaked in a fragrant cardamom-vanilla mixture, baked until golden, served with warm toasted coconut cream, lime-kissed sautéed pineapple, and a shower of crunchy macadamia crumbs.
Ingredients
- 300 g brioche bread cut into 3/4-inch cubes (lightly asentado, of 1 día if possible)
- 3 unit eggs (at room temperature)
- 250 ml whole milk
- 120 ml heavy cream
- 70 g sugar (divided)
- 5 ml vanilla extract
- 2 g ground cardamom
- 30 g melted butter (more extra for engrasar)
- 50 g unsweetened shredded coconut
- 200 ml coconut milk (well agitada)
- 10 g cornstarch
- 250 g fresh pineapple in small cubes
- 1 unit lime zest (solo the parte verde)
- 15 ml lime juice
- 60 g chopped macadamia nuts
- 1 g fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 6 individual molds or a small baking dish with a little butter.
- 2
Place the brioche cubes in a large bowl.
- 3
In another bowl, whisk the eggs with the whole milk, heavy cream, 50 g sugar, vanilla, ground cardamom, and a pinch of fine salt until well combined.
- 4
Pour the liquid mixture over the brioche and let it rest for 8 minutes so the bread absorbs some of the custard. Add the melted butter and mix gently.
- 5
Divide the mixture among the prepared molds, pressing very lightly to compact. Bake for 20 to 22 minutes at 180 °C / 350 °F, until the timbales are puffed, set, and golden on top.
- 6
Meanwhile, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set half aside for garnish.
- 7
In a small saucepan, whisk the coconut milk with the cornstarch until smooth. Add 20 g sugar, a pinch of salt, and half of the toasted coconut. Cook over medium-low heat for 3 to 5 minutes, stirring, until you get a smooth, lightly thickened cream.
- 8
In a skillet, cook the pineapple with the lime juice, lime zest, and 10 g sugar over medium-high heat for 4 to 5 minutes, until the fruit is glossy and lightly caramelized.
- 9
In another small skillet, toast the chopped macadamia nuts over medium heat for 2 minutes. Remove from the heat and mix with the reserved toasted coconut to create crunchy crumbs.
- 10
Let the timbales rest for 3 minutes out of the oven. Unmold or serve directly in the baking dishes.
- 11
Serve each warm timbale with a generous spoonful of toasted coconut cream, some lime pineapple on top, and the crunchy macadamia crumbs as the finishing touch.
Chef tips
If the brioche is very fresh, let it sit uncovered for 20 minutes before using so it absorbs the custard better. The coconut cream should be spoon-coating, not overly thick.
Substitutions
You can swap the macadamias for almonds or hazelnuts if preferred. Fresh pineapple can be replaced with firm mango, reducing the sauté time to 2 or 3 minutes.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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