|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.