Directions

1. Add one cup of sugar to a 1-quart saucepan over low heat.

2. Melt sugar until it is completely caramelized and turns to a golden brown color.

3. Pour caramelized sugar into a 9-inch round baking pan.

4. With both hands and oven gloves on, swirl the caramel to coat the bottom and sides of baking pan. Set aside to harden.

5. In an electric blender or food processor, add the ingredients for the breadfruit mixture. 

6. Beat at high speed until all the ingredients are well blended - approximately 40 seconds to 1 minute. Place the caramel lined- baking pan into the pancake oven pan.

7. Place the caramel lined- baking plan into the pancake oven pan.

8. Pour the breadfruit mixture into the caramel-lined baking pan.

9. Fill the gap between both baking pans with 2 cups of water.

10. Insert a clean toothpick in the center of custard. If the toothpick comes out clean, the custard is done.

11. Let cool and refrigerate overnight.

12. When ready to serve, run a knife carefully around the inside edge of the baking pan to loosen the custard.

13. Insert the custard onto a large plate.

14. Serve up with a cup of Hawaiʻi-grown and -roasted coffee! (optional)