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Pineapple Custard

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  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

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: 
Lacto Ovo Vegetarian

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1022 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 471 mg157%

Sodium 548.5 mg22.9%

Total Carbohydrates 171 g57.1%

Dietary Fiber 3.8 g15.1%

Sugars 127.5 g

Protein 29 g57.7%

Vitamin A 19.5% Vitamin C

Calcium 59.6% Iron 12.1%

*Based on a 2000 Calorie diet

Pineapple Custard Recipe