|Recipe Name:||Ananas A La Creme (cream-filled Pineapple)||Submitted by:||Administrator|
|Number of Servings:||4|
2 Cup(s) Milk
1/2 Cup(s) Granulated Sugar
1/3 Cup(s) Flour
1/8 Teasp. salt
5 Egg yolks, beaten
1/4 Teasp. vanilla extract
Start heating oven to 425Ã¸ F. Cut off top of 1 large ripe pineapple.
With knife and spoon, cut out pineapple meat from inside, leaving
1/2"-thick shell. From pineapple meat, cut off core; then cut into
thin slices; in saucepan, simmer with 1/4 cup granulated sugar 5 min.
Drain well. Now, into pineapple shell, spoon Creme Patissiere* and
drained pineapple in layers, until shell is filled, ending with Creme
Patissiere. Toss 2 tablesp. macaroon crumbs with 2 teasp. melted
butter or margarine; sprinkle over top. (Save any leftover creme and
fruit for next day's lunch.) Bake pineapple 25 min. or until golden.
Serve hot. Makes 4 servings. *Creme Patissiere Day before: In double
boiler, heat cream. Combine sugar, flour, and salt. Add to egg yolks;
beat until well-mixed. Stir some of hot cream mixture into egg yolks;
mix well. Stir egg mixture into the remaining cream mixture in double
boiler. Cook over hot water, stirring constantly, about 15 min. or
until mixture is thickened and coats spoon. Remove from heat. Add
vanilla; cover surface with waxed paper; refrigerate overnight.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 72
Total Fat: 8g