Pineapple Custard Mold Recipe
Summary
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Salt | 1/4 Teaspoon | |
| 3/4cup reconstituted nonfat dry milk | ||
| Egg yolks | 2 , beaten | |
| Vanilla | 1/2 Teaspoon | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
| 2 stiffly beaten egg whites | ||
| Pineapple tidbits | 1 8 3/4 Ounce | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 4 Teaspoon | |
| Salt | 1 Dash | |
| Orange juice | 3/4 Cup (16 tbs) | |
Directions
In small saucepan combine 1/2 cup sugar, gelatin, and 1/4 teaspoon salt.
Combine milk and egg yolks; add to gelatin mixture.
Cook and stir over low heat till mixture thickens slightly and coats a metal spoon.
Add vanilla.
Chill till partially set.
Meanwhile, pour evaporated milk into freezer tray.
Freeze till edges are icy; whip to stiff peaks.
Fold whipped milk and whites into gelatin mixture.
Turn into 4 1/2-cup mold; chill till firm.
To prepare sauce, drain pineapple, reserving syrup.
In saucepan combine 1/3 cup sugar, cornstarch, and dash salt.
Stir in reserved syrup and orange juice.
Cook and stir till thickened and bubbly.
Reduce heat; cook 1 minute.
Cool slightly; stir in pineapple.
Chill.
Unmold gelatin.
Combine milk and egg yolks; add to gelatin mixture.
Cook and stir over low heat till mixture thickens slightly and coats a metal spoon.
Add vanilla.
Chill till partially set.
Meanwhile, pour evaporated milk into freezer tray.
Freeze till edges are icy; whip to stiff peaks.
Fold whipped milk and whites into gelatin mixture.
Turn into 4 1/2-cup mold; chill till firm.
To prepare sauce, drain pineapple, reserving syrup.
In saucepan combine 1/3 cup sugar, cornstarch, and dash salt.
Stir in reserved syrup and orange juice.
Cook and stir till thickened and bubbly.
Reduce heat; cook 1 minute.
Cool slightly; stir in pineapple.
Chill.
Unmold gelatin.
Chef
