Pineapple Custard Cream
Ingredients
- ½ grated pineapple
- 2 eggs
- 4 tsp custard powder (dissolved in luke warm water)
- 9 tsp milk powder ( dissolved in 1 cup hot water)
- Sugar upon taste
- 2 tsp vanilla essence
- 1 can evaporated milk
- 1 can of mixed fruits
- ½ packet of cashews for decorations
- Whipped cream
Directions
In a heavy Saucepan, combine sugar, water and pineapple. Cook until golden, about 5 minutes.
Combine in the evaporated milk and milk(dissolved in water . Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan.
Meanwhile, in a medium mixing bowl, whisk egg yolks/white until frothy. Add in the custard , and continue stirring until well combined and a lighter yellow colour. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan.
Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat.
Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream, mixed fruits and cashews.
