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Pineapple Custard

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Ingredients
  Canned pineapple 12 Ounce (1 Large Can)
  Cornflour 1 1⁄2 Ounce
  Milk 1 Pint
  Eggs 2
  Castor sugar 1 Ounce
For decoration
  Glace cherries 1 Tablespoon
  Angelica 2
Directions

Drain the juice from the fruit, chop the latter and put it in the bottom of an oven-glass dish.
Blend the cornflour with 5 tablesp of the milk, heat the remainder of the milk and pour over the blended cornflour, stirring all the time.
Return to the pan and cook until thick, continuing after that for 5-4 min to cook all the cornflour.
Avoid excessive evaporation.
Add 1/2 pt of pineapple juice and stir in the egg yolks.
Reheat almost to boiling to cook the eggs.
Sweeten if necessary and pour over the pineapple.
Make a meringue with the egg whites and 1 oz castor sugar.
Pile on the top and cook until crisp and dry in a very cool oven (290° F., Gas).
Decorate with small pieces of cherry and angelica.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple

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