Quesillo de Pina - ( Pineapple Custard )

Classic Latin American Recipe

Serves: 6 to 8

Cramel Ingredients:
1 cup Sugar
1/2 cup Water

Custard Ingredients:
3 Whole Eggs
2 Egg Yolks
15-oz. can Condensed Milk
15-oz. can Pineapple Juice
1/4 cup sugar

Procedures:
1. To line a 6-cup metal or porcelain mold with caramel, it is necessary to work quickly. Remember in handling the caramel that its temperature will be over 300†, so be extremely careful with it. Place the mold on a large strip of wax paper. Then, in a small, heavy saucepan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Boil the syrup over moderate heat, gripping a pot holder in each hand and gently tipping the pan back and forth almost constantly, until the syrup turns a rich, golden, tea-like brown. This may take 10 minutes or more. As soon as the syrup reaches the right color, remove the pan from the heat and carefully pour the caramel syrup all at once into the mold. Still using the pot holders, tip and swirl the mold to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mold upside down on the wax paper to drain and cool for a minute or two.

2. Preheat the oven to 325†. In a large mixing bowl, beat the eggs and egg yolks with a whisk or a rotary or electric beater until they thicken and turn a light yellow. Gradually pour in the condensed milk, pineapple juice and sugar, and beat until all the ingredients are well combined. Strain through a fine sieve into the caramel-lined mold, and place the mold in a large pan on the middle shelf of the oven. Pour enough boiling water into the pan to come halfway up the sides of the mold. Bake the custard for about 1 hour, or until a knife inserted in the center of the custard comes out clean. Remove the mold from the water, let it cool to room temperature, then refrigerate the custard for at least 3 hours, or until it is thoroughly chilled.

3. To unmold and serve the large custard, run a sharp knife around the sides, and dip the bottom of the mold briefly in hot water. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping mold and plate together firmly, quickly turn them over. Rap the plate on a table and the custard should slide easily out of the mold. Pour any extra caramel remaining in the mold over the custard. Serve cold.

Other Related Links:
Classic Latin American Recipes