Charlotte, Martinique-Style Recipe
Charlotte, Martinique-Style
Total time: more than 2 hours
Preparation time: 30 minutes
Refrigeration time: A few hours
Cooking time: About 5 minutes
Difficulty: Easy
- 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
  1. beat the egg yolks and sugar; add the flour;
  2. heat the milk in a saucepan; gradually add the hot milk to the egg and flour mixture, whisking constantly;
  3. return to the saucepan; bring to a boil, cook for two minutes, whisking or stirring all the while;
  4. remove from the heat and add the gelatin (previously softened or soaked in a little water) along with 2 tbsp. rum;
  5. drain the pineapple; set aside one ring; cut the other rings into small dice;
  6. 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;
  7. sprinkle the bottom of a charlotte mold with sugar; put in the pineapple ring;
  8. soak each ladyfinger biscuit in syrup and line the sides of the mold;
  9. pour half of the custard into the mold;
  10. spread the pineapple and coconut over the surface;
  11. cover with a layer of ladyfingers;
  12. pour on the remaining custard; finish with a layer of ladyfingers;
  13. refrigerate for several hours before unmolding.
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