Subject: Pineapple Custard
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 17 2002 - 02:50:19 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Amy Coe writes, "Hi Chef! Here's something that actually
happened last week: I was on my way to church with my two daughters,
almost 4 and 5, when my 5-year-old asked, "Mom, why are you singing?"
I replied, "Because I have choir practice tonight." She said, "Oh,
you have to get all cooked up?" Startled, I said, "No, I have to get
all WARMED up!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Representing the Americas, this Venezuelan dish is sure to please the
crowd and finish on the victory stand.
Pineapple Custard
For the caramel:
1 cup (250 ml) sugar
1/2 cup (125 ml) water
For the custard:
3 eggs
2 egg yolks
15 oz (420 g) condensed milk
15 oz (420 g) canned pineapple juice
1/4 cup (60 ml) sugar
To prepare the caramel, combine the sugar and water in a small
saucepan and bring to a boil over high heat, stirring occasionally,
and cook until it is a rich, golden brown similar to strong tea.
Carefully (it is very hot) pour into a 1 1/2- to 2-quart (1.5 - 2 L)
ceramic baking dish. Tilt the baking dish to coat the bottom and
sides with the caramel.
Beat the eggs and yolks in a mixing bowl until they turn light
yellow.
Whisk in the remaining ingredients and pour into the baking dish.
Place the baking dish in a large baking pan and fill with water
halfway up the sides of the baking pan. Bake in a preheated 325F
(180C) oven for about 1 hour, or until a knife inserted in the center
of the custard comes out clean. Refrigerate the baking dish for at
least 3 hours. To unmold, run a knife around the inside of the
baking
dish and top with a serving platter. Quickly invert both the baking
dish and platter, shaking gently to release the custard if necessary.
Pour any caramel remaining in the baking dish over the custard.
Serves 6 to 8.
This archive was generated by hypermail 2b28 : Fri Mar 01 2002 - 00:00:01 EST