Pineapple Custard
Pineapple Custard is an moderately easy dinner. Made with 1 (20 oz.) can pineapple (in own juice), 3 tbsp. sugar, 1 liter skim milk, 6 medium eggs and 2 c. nonfat dry milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Drain pineapple. Cook in 3 tablespoons sugar.
Mix cornstarch in a little juice from the pineapple and add to pineapple.
Stir. Allow to thicken a little.
Spread the pineapple mixture on the bottom of glass dish (11 x 8-inch).
Separately mix the skim milk, dry milk, eggs, sugar and vanilla together.
Carefully pour over the pineapple.
Place glass dish in larger tray filled with water and place in a 350Β° oven for approximately 1 hour or until top is slightly golden. Remove from oven. Cool in refrigerator.
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