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Ingredients
| whole milk: 2 cups |
| granulated sugar: 1/2 cup |
| salt: 1/4 tsp |
| pineapple juice: 1 cup |
| cornstarch: 1 Tbl |
| eggs: 2 (yolks//lightly beaten) |
| whole nutmeg: 1 tsp (freshly grated) |
Natilla De Pina (Pineapple Custard)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
240 min -
Servings
5 serving(s)
Tags
- Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
- Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
- Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
- Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
- Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
- Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
- Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
- Dust with nutmeg before serving.