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Pineapple Custard

ingredients

serves 4
1 X 376 g (13 oz) can crushed pineapple
3 tbls (25 g) 1 oz cornflour
400 ml (14 fl oz) milk
2 eggs, separated
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)

method

1. Drain the pineapple, pouring the juice into a jug and spreading the fruit in a 750 ml/ 1 1/4 pint ovenproof dish.

2. In a bowl, blend the cornflour to a smooth paste with a little of the milk. Heat the rest of the milk in a saucepan until it is just below boiling point, then pour on to the blended cornflour. Stir in well.

3. Return the mixture to the clean saucepan and bring to the boil, stirring all the time.

4. Boil gently for 1 - 2 minutes. Remove from the heat and stir in the reserved pineapple juice.

5. Add the egg yolks to the cornflour sauce. Stir well. Return to the heat and cook very gently, without boiling, stirring all the time, until the mixture thickens.

6. Remove from the heat and leave to cool; stir from time to time to prevent the formation of a skin.

7. Set the oven at 140°c (275°f) gas 1.

8. Pour the cooled custard over the crushed pineapple.

9. In a clean, grease free bowl, whisk the egg whites until stiff, then whisk in most of the sugar.

10. Spread the meringue mixture over the custard, making sure that it is completely covered.

11. Sprinkle with the rest of the sugar.

12. Bake for 30 minutes until the meringue is crisp and browned.

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