Charlotte, Martinique-Style, a recipe from the French West Indies on the Worldwide Gourmet

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Charlotte, Martinique-Style Recipe

Recipe

Total time: more than 2 hours

Preparation time: 30 minutes
Refrigeration time: A few hours
Cooking time: About 5 minutes

Difficulty: Easy

Ingredients

- 24 ladyfinger biscuits

- 1 can of Pineapple

- 500 ml (2 cup) milk

- 4 egg yolks

- 125 ml (1/2 cup) sugar

- 50 g (1/3 cup) flour

- 100 g (3 1/2 oz.) grated Coconut

- 3 sheets of gelatin

- or 1 1/2 packets

- 5 tbsp. rum

Method

beat the egg yolks and sugar; add the flour;
heat the milk in a saucepan; gradually add the hot milk to the egg and flour mixture, whisking constantly;
return to the saucepan; bring to a boil, cook for two minutes, whisking or stirring all the while;
remove from the heat and add the gelatin (previously softened or soaked in a little water) along with 2 tbsp. rum;
drain the pineapple; set aside one ring; cut the other rings into small dice;
make a syrup by dissolving 125 ml (1/2 cup) sugar in 125 ml (1/2 cup) water in a small saucepan set over the heat; add the remaining 3 tbsp. rum;
sprinkle the bottom of a charlotte mold with sugar; put in the pineapple ring;
soak each ladyfinger biscuit in syrup and line the sides of the mold;
pour half of the custard into the mold;
spread the pineapple and coconut over the surface;
cover with a layer of ladyfingers;
pour on the remaining custard; finish with a layer of ladyfingers;
refrigerate for several hours before unmolding.

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