Pineapple in the Sky – The Gourmet Girls – Anjelica Romero (13) and Katrena Curry (12)

Custard ingredients_mg_2863

  • 500 g tinned pineapple chunks
  • 50 g butter
  • 50 g cake wheat flour
  • 300 ml pineapple juice (reserved from can)
  • 300 ml milk
  • 50 g castor sugar
  • 2 egg yolks

Meringue ingredients

  • 2 egg whites
  • 75 g castor sugar

 To serve:

  • Caramelised fresh pineapple slices (with cinnamon or chilli if desired)
  • fresh strawberries
  • cream or ice cream

METHOD

  1. Set the oven to 175 °C.
  2. Drain the pineapple pieces, reserving the juice.
  3. If necessary, add water to the juice to make 300 ml.
  4. Melt butter in a saucepan and stir in the flour.
  5. Cook on a low heat for one minute and then slowly beat in the juice.
  6. Bring to the boil, stirring well._mg_2869
  7. Add milk and stir until smooth.
  8. Add castor sugar, egg yolks and pineapple chunks and remove from the heat.
  9. Pour the pineapple custard into a large oven-proof dish or 4–6 ramekins.
  10. In a medium bowl, whisk egg whites until soft peak form.
  11. Add castor sugar gradually, beating continuously until stiff peaks form.
  12. Spoon the meringue mixture over the pineapple custard.
  13. Bake for 30 minutes in the centre of the oven.
  14. Serve with caramelised pineapple slices, fresh strawberries, cream or ice cream.

Enjoy! Yum.Me!

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