Ananas A La Creme (Cream Filled Pineapple) Recipe
Source: cookeatshare.com/recipes/ananas-a-la-creme-cream-filled-pineapple-65022
Ingredients
- 2 c. Lowfat milk
- 1/2 c. Granulated sugar
- 1/3 c. Flour
- 1/8 tsp salt
- 5 x Egg yolks, beaten
- 1/4 tsp vanilla extract
Directions
- 1.
- Start heating oven to 425 F. Cut off top of 1 large ripe pineapple.
- With knife and spoon, cut out pineapple meat from inside, leaving 1/2"-thick shell.
- 2.
- From pineapple meat, cut off core; then cut into thin slices; in saucepan, simmer with 1/4 c. granulated sugar 5 minutes.
- Drain well.
- 3.
- Now, into pineapple shell, spoon Creme Patissiere* and liquid removed pineapple in layers, till shell is filled, ending with Creme Patissiere.
- Toss 2 tablesp.
- macaroon crumbs with 2 teasp.
- melted butter or possibly margarine; sprinkle over top.
- (Save any leftover creme and fruit for next day's lunch.)
- 4.
- Bake pineapple 25 minutes.
- or possibly till golden brown.
- Serve warm.
- Makes 4 servings.
- *Creme Patissiere
- Day before:1.
- In double boiler, heat cream.
- 2.
- Combine sugar, flour, and salt.
- Add in to egg yolks; beat till well-mixed.
- 3.
- Stir some of warm cream mix into egg yolks; mix well.
- Stir egg mix into the remaining cream mix in double boiler.
- 4.
- Cook over warm water, stirring constantly, about 15 minutes.
- or possibly till mix is thickened and coats spoon.
- Remove from heat.
- 5.
- Add in vanilla; cover surface with waxed paper; chill overnight.