كريم كراميل بالأناناس

We place the caramel sauce provided in the molds.

We place pineapple slices over the caramel and press them firmly so they fit the mold.

In a small pot, we add 3 cups of milk with the cream.

We add the 2 packets of crème caramel powder.

We whisk the ingredients well while cold.

We place the pot over medium heat, stirring continuously until it boils.

After boiling, we leave it for 1 minute only, then turn off the heat.

We strain the mixture through a sieve to remove any lumps.

We slowly pour the crème caramel mixture over the pineapple in the molds using a ladle or spoon.

We let the crème caramel cool completely at room temperature.

We refrigerate it for 2 hours.

After chilling, we loosen the edges with a plastic knife or a thin tool.

We invert the molds onto plates and tap gently until the crème caramel is released.

We garnish each piece with one or two cherries.