Mexican pineapple dessert with custard sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ¼ | cup | Rum |
| 1 | Pineapple | |
| 4 | tablespoons | Butter |
| Custard sauce: | ||
| ½ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Milk |
| ¼ | teaspoon | Salt |
| 3 | Egg yolks beaten | |
| 1 | teaspoon | Vanilla |
Directions
Mix sugar and rum. Slice horizontal wedge from pineapple.Lift top and remove fruit carefully cutting into small chunks. add sugar and rum to fruit. Return fruit to pineapple. Top with butter and cover entire pineapple with foil. Place on baking sheet. bake 350 for 20 minutes.
Serve warm with chilled custard sauce. For sauce: combine sugar cornstarch, milk and salt in saucepan. Cook over low heat until smooth and thick ( 15 mins ). add small amount of cooked custard to egg yolks; mix and pour into remaining custard over heat. Cook several minutes longer.Remove from heat . add vanilla and chill. ~---