Natilla De Pina (pineapple Custard)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup pineapple juice
• 1 tablespoon cornstarch
• 2 egg yolks, lightly beaten
• 1 teaspoon nutmeg, freshly grated

Recipe

• 1 bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• 2 combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• 3 dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• 4 continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• 5 add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• 6 raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• 7 remove immediately from the heat and pour into a dessert bowl. refrigerate at least four hours or overnight.
• 8 dust with nutmeg before serving.