|Pineapple juice||3 Cup (48 tbs)|
|Sugar||3 Cup (48 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Bring pineapple juice and sugar to a boil, stirring until sugar is dissolved; cook until mixture is reduced to 2 cups.
Reserve 1 cup syrup.
Beat eggs until light and fluffy; add to syrup.
Stir in raisins.
Pour into 2-quart mold.
Place the mold in pan of water.
Bake at 350 degrees for 1 hour or until set.
Place on platter; pour reserved syrup over custard.