Although Labor Day is behind us, there are several weeks remaining in summer to enjoy some refreshing desserts. This weekend, inspired by the newest addition to our kitchen – a pineapple corer – I prepared a pineapple custard. After coring this tropical fruit with ease, I decided to incorporate it into this light dessert.
2 cups whole milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1/3 cup pineapple cut into small chunks
Preheat the oven to 350 degrees. Heat the milk in a saucepan until it is warm – do not bring it to a boil. Whisk the eggs, sugar and vanilla in a large mixing bowl. Pour the warm milk into the mixing bowl containing the other ingredients, whisking gently while pouring. Then stir in the pineapple.
Pour the custard mixture into ramekins (the above quantities filled four of my ramekins). Then place the ramekins in a large Pyrex baking dish. Create a water bath by pouring enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the entire baking dish with aluminum foil, but not tightly, as the custard may puff up a bit. Bake for 55 to 60 minutes, until you can insert a toothpick into the custard and it comes out clean.
This custard is at its best if you allow it to set for several hours in the refrigerator before serving.
When ready to plate, top each ramekin with additional slices of pineapple and a maraschino cherry. My favorite maraschino cherries are those from Tillen Farms – free of artificial flavors, colors and preservatives. These cherries from the Pacific Northwest are a rich, deep red and are a perfect complement to the sweet yet tart pineapple.
Enjoy the remaining weeks of summer with this tropical dessert!