Pineapple Cream makes a delectable dessert for special dinner party.
1 pint milk
4 egg yolks, at room temperature
3 tablespoons castor sugar
6 tablespoons flour
2 teaspoons vanilla essence
1 tablespoon butter
8 oz. canned crushed pineapple, in thick syrup
4 egg whites
1 tablespoon sugar
In a small saucepan, scald the milk over moderate heat (bring to just under boiling point). Remove the pan from the heat and set aside to cool.
In a medium-sized mixing bowl, beat the egg yolks and castor sugar together with a wire whisk or rotary beater until the mixture is pale and thick. Whisk in the flour, then the milk, a little at a time.
Pour the mixture into a medium-sized, heavy-based saucepan and place the pan over moderate heat. Cook, stirring constantly, for 2 minutes or until the custard is thick.
Remove the pan from the heat and beat in the vanilla essence and the butter, stirring until the butter has melted. Pour the custard into a large mixing bowl and set aside.
Drain 3 fluid ounces of the pineapple syrup into a small saucepan and cook over moderate heat for 5 minutes. Add the crushed pineapple to the pan and cook for 5 minutes, stirring occasionally. Drain the pineapple, reserving the liquid. Set both the pineapple and the reserved liquid aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. Sprinkle on the sugar and beat until they form stiff peaks. Set aside.
2 tablespoons of the reserved cooked syrup into the custard mixture and mix well. With a rubber spatula, fold in the egg whites, then the pineapple, reserving about
2 tablespoons of the pineapple for decoration.
Spoon the custard mixture into a deep serving dish. Cover the dish with alumin-ium foil and place in the refrigerator to chill for 3 hours.
Just before serving, sprinkle the remaining pineapple over the top.