How to cook
Put the pineapple in a blender along with some of the milk and a spoonful of the juice from the can. Blend until a perfectly smooth mixture is obtained. If desired, you can strain the mixture, to make sure that any unwanted bits from the fruit will not fall into the cream, if it has not been well cleaned from the hard core.
I've always used canned pineapple for this custard, but I guess fresh will work if it's juicy enough.
Heat the milk along with the sugar over moderate heat and beat the eggs with the starch and flour, by adding the warm milk, in order to make the mixture liquid.
Pour the eggs along with the starch in the already heated milk, add the vanilla and fruit mixture and stir vigorously for 10-11 minutes, by reducing the heat (it should not exceed 190°F (90 degrees)). Add the butter and stir until it has melted.
Do not wait for the custard to thicken too much, because it will harden when cooled. Distribute it into small bowls and leave them to cool.
Garnish them with pineapple slices and chocolate sticks and serve them.
If you want to use the custard for cakes, eclairs or other pastries, cover it with stretch foil, so that it sticks tightly to the surface layer and does not form a hard crust. You can also fill it directly into a bag and put it in the fridge to set.
A very fresh dessert, combining the taste and tenderness of ordinary egg custard and the exotic and fresh taste of pineapple. It has a slight sour taste, not intrusive, but very pleasant and the aroma of pineapple can also be delicately tasted, but it is not too obtrusive. Try it!
Enjoy this great Egg Custard with Pineapple.
* The quantities of liquids are in grams, because I measured them with a kitchen scale. The difference with the milliliters is not huge and it is not necessary to precisely measure them.