Palm Sugar Pudding

Caramel

1. Boil to a dark caramel and arrest when at the correct darkness with second amount of water
2. Line bottom of mould with toffee and leave to set
3. Boil milk and sugar
4. Toast coconut very even and dark. Infuse in milk mix for 1hr.
5. Strain milk mix until coconut is almost dry then whisk with eggs and strain again
6. Half fill mould with custard mix after toffee set on bottom. Bake in a Bain Marie at 100 degrees Celsius for approx 1hr, or until set.
7. When set, add a layer of black rice mixed with a little of the custard mix and bake further till set.
8. Finally add the last layer of custard mix and bake again for approx 1hr or until set.

Caramelised Pineapple

1. Cut pineapple into thick slices, removing the core.
2. Heat clarified butter in heavy pan till smoking, add fruits, sprinkle with vanilla sugar, turn/toss cook till nice and brown, deglaze with lemon juice and rum. Serve