Baked Pineapple Custard Recipes

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
• In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Steps:

• Process pineapple in a blender or food processor until pureed.
• Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
• Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.
• Remove from heat once all the sugar has dissolved and the sugar is golden brown.
• Carefully stir in the lime juice (it will sputter and spit).
• Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
• Preheat the oven to 350 degrees F.
• Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
• Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
• Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, cream together butter and sugar.
• Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
• Bake in a 2 quart casserole dish for 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine sugar and butter in a medium mixing bowl; beat with an electric mixer until smooth and creamy. Mix in undrained pineapple, eggs, nutmeg, cinnamon, and salt until well combined. Use a spoon to fold in bread cubes, then stir in pecans and coconut. Pour into the prepared casserole dish.
• Bake in the preheated oven until browned and bubbly, 45 to 55 minutes.

Steps:

• Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
• Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
• Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
• Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
• When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

Steps:

• Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
• Dust with nutmeg before serving.

Steps:

• Put the pineapple in a blender or food processor and process till smooth.
• Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
• The mixture should be thick but not jam-like, so add a little water if it is too thick.
• Transfer to a bowl to cool.
• Make the caramel:.
• Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
• Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
• Immediately stir in the lime juice, taking care not to burn yourself.
• The hot caramel will spit when the lime juice is added, but this will stop.
• Divide the caramel among six remekins and turn them so that they are coated evenly.
• Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
• Divide the mixture equally among the ramekins.
• Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
• Cover with foil and bake for 45 minutes, till set. Allow to cool.
• Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.