Pineapple Custard

The PineappleCustard  is an entremet that delights the palate of the small and the big ones if one respects the proportions. Its beautiful golden yellow colour makes it a perfect winter dessert !

Pineapple Custard

Here are all the ingredients you will need to make the Pineapple Custard and that serves 6

  • 1 vanilla bean
  • 2 cups ( 500 ml) milk
  • 1 fresh pineapple around 3 pounds weight (1,75 kg)
  • 3 big whole eggs
  • 3 egg yolk
  • 2/3 cup ( 130 g) sugar
  • 2 Tbsp flour
  • 2 Tbsp sour cream

Here are now the different steps you need to follow to make the Pineapple Custard

Preheat the oven to 200 ° C (400°F). Butter a porcelain mould of 27 cm ( 10 1/2 inch) in diameter. Split the vanilla bean in half. Using a small spoon, scrape the black seeds. Pour the milk into a heavy saucepan, add the seeds and the vanilla bean and heat over high heat, then turn off and cover. Let infuse for 15 minutes. Remove the vanilla bean. Meanwhile, prepare the pineapple carefully removing the “eyes” and the heart of woody consistency.

Put the pineapple slices in the buttered pan and put in the oven for 5 minutes until the juice is reabsorbed by the pulp and does not soak the cream.

Mix in a bowl and whisk the whole eggs, egg yolks, sugar, flour and cream. When the mixture is smooth, add the hot milk while whisking.

Pour the batter over the pineapple slices and bake in the oven for about 45 minutes. Cool on a rack and serve at room temperature.

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