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Pineapple Upside-Down Custard

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This Pineapple Upside-Down Custard nearly turned me upside down with pleasure when I first tasted it as a dessert at a friend's place. Try bout this Pineapple Upside Down Custard and tell me if you like it !
  Egg 1 , separated
  Lemon juice 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Instant non fat dry milk 3 Tablespoon
  Pineapple 1⁄8 Medium, diced
  Artificial sweetener 1 Dash

Beat yolk with fork until light and lemon-colored.
Stir in lemon juice, extract and nutmeg.
Add dry milk and blend till it makes a thick paste.
In a small bowl beat egg white till stiff.
Fold egg white gently into yolk mixture.
Arrange pineapple on bottom of pie plate and sprinkle with sweetener.
Spread egg mixture over pineapple and bake on bottom shelf of oven at 350° F. for 30 minutes, or until puffed up and brown.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 295 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 221.8 mg73.9%

Sodium 294.7 mg12.3%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1.8 g7.3%

Sugars 33.7 g

Protein 22 g45%

Vitamin A 6.3% Vitamin C 106.9%

Calcium 55.9% Iron 7.2%

*Based on a 2000 Calorie diet

Pineapple Upside-Down Custard Recipe