A delightful dessert to serve after a filling main meal, Quesillo de Pina (kweh-see-yoh day peen-yah) should be made with canned pineapple.
1 lb. canned pineapple, drained
SC! r and roughly chopped grated rind of
1 pint milk
2 egg yolks
4 oz. castor sugar
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Place a few of the pineapple pieces and the lemon rind in an electric blender. Blend for 20 seconds or until a puree is formed. Spoon the puree into a medium-sized mixing bowl. Blend the remaining pineapple pieces in the same way. Set aside.
Pour the milk into a medium-sized saucepan and set the pan over moderate heat. Scald the milk (bring to just below boiling point) and remove the pan from the heat. Set aside.
Place the egg yolks, eggs and sugar in a medium-sized heatproof bowl. Half-fill a large saucepan with boiling water. Set the bowl over the pan and place the pan over moderately low heat. Using a wire whisk or rotary beater, beat the eggs and sugar until the mixture is. thick and pale.
Remove the pan from the heat and the bowl from the pan. Stirring constantly with a wooden spoon, pour the milk in a thin stream on to the egg mixture. Stir in the pineapple puree and mix thoroughly.
Pour the custard into a large ovenproof A light, refreshing dessert which can be served either hot or cold, Quesillo de Pina is a smooth custard mixed with juicy pineapple purie. serving dish. Pour enough hot water into a roasting tin to come halfway up the sides of the dish. Place the dish in the tin and place the tin in the oven. Bake the custard for 45 to 50 minutes or until a knife inserted into the centre of the custard comes out clean.
Remove the tin from the oven and the dish from the tin.
Serve at once, if you are serving the custard hot.