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Pineapple Custard Mold

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Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Salt 1⁄4 Teaspoon
  Reconstituted nonfat dry milk 3⁄4 Cup (12 tbs)
  Beaten egg yolks 2
  Vanilla 1⁄2 Teaspoon
  Evaporated milk 1⁄2 Cup (8 tbs)
  Stiffly beaten egg whites 2
  Canned pineapple tidbits 8 3⁄4 Ounce (1 Can)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 4 Teaspoon
  Salt 1 Dash
  Orange juice 3⁄4 Cup (12 tbs)
Directions

In small saucepan combine 1/2 cup sugar, gelatin, and 1/4 teaspoon salt.
Combine milk and egg yolks; add to gelatin mixture.
Cook and stir over low heat till mixture thickens slightly and coats a metal spoon.
Add vanilla.
Chill till partially set.
Meanwhile, pour evaporated milk into freezer tray.
Freeze till edges are icy; whip to stiff peaks.
Fold whipped milk and whites into gelatin mixture.
Turn into 4 1/2-cup mold; chill till firm.
To prepare sauce, drain pineapple, reserving syrup.
In saucepan combine 1/3 cup sugar, cornstarch, and dash salt.
Stir in reserved syrup and orange juice.
Cook and stir till thickened and bubbly.
Reduce heat; cook 1 minute.
Cool slightly; stir in pineapple.
Chill.
Unmold gelatin.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Freezed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy

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