1/4 cup granulated sugar
1 cup unsweetened pineapple juice
1 cup granulated sugar
In the top of a double boiler melt sugar over moderate heat, stirring constantly, until it is a rich caramel color. Dip the bottom of the container in cold water for a second or two, turn the container to coat the sides with the caramel, and set it aside.
In a saucepan cook together unsweetened pineapple juice and sugar until the liquid is reduced by half and is quite thick. Cool the syrup.
Beat eggs until they are thick and lemon colored and gradually pour in the syrup, beating constantly.
Pour the mixture into the caramelized container and cook it over barely simmering water for about 2 hours, or until it is set.
Let the custard cool and refrigerate it overnight.
Before serving, run a knife between the custard and the container, place a serving dish over the mold, and invert the pineapple custard quickly.
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