|Sugar||1 3⁄4 Cup (28 tbs)|
|Canned crushed pineapple||1 Can (10 oz), drained|
|Canned evaporated milk||29 Ounce|
|Vanilla extract||2 Teaspoon|
Heat oven to 350Â°.
Put one cup sugar into an 8 square pan in which the custard is to be baked and heat, stirring constantly, until the sugar melts and turns a light amber.
Add crushed pineapple at bottom of pan before sugar is completely cooled.
Tip the pan around until it is entirely coated with the caramel pineapple mixture; cool while making the custard.
Put half the eggs, milk, remaining sugar and vanilla into the Osterizer container, cover and process at STIR until well mixed.
Pour into pineapple coated pan and repeat with remaining ingredients.
Cover pan and place in a larger pan containing hot water.
Bake about 1 hour, or until a silver knife comes out clean.