|Pineapple juice||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
Combine pineapple juice and 2 cups sugar in a saucepan.
Bring to a boil, then reduce heat and cook until a thin syrup is formed (about 5 minutes).
Remove from heat, cool, and reserve.
Combine water and 1 cup sugar in a saucepan.
Boil rapidly until it turns the color of maple syrup (5 to 7 minutes).
Immediately remove from heat and pour it into a 1 quart mold, tilting mold until it is completely coated with caramel.
Set aside to cool.
Beat eggs and yolks with the reserved pineapple syrup.
Pour into mold.
Set mold in a pan of hot water.
Bake at 325Â°F 1 1/2 hours.
Chill thoroughly, then unmold on a serving platter.
Serving size: Complete recipe
Calories 3243 Calories from Fat 348
% Daily Value*
Total Fat 39 g59.5%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 1639 mg546.3%
Sodium 449.4 mg18.7%
Total Carbohydrates 700 g233.2%
Dietary Fiber 1.5 g6%
Sugars 676.8 g
Protein 45 g90.4%
Vitamin A 38.6% Vitamin C 547.5%
Calcium 30.1% Iron 48.3%
*Based on a 2000 Calorie diet