Pineapple Upside-Down Custard Recipe
This Pineapple Upside-Down Custard nearly turned me upside down with pleasure when I first tasted it as a dessert at a friend's place. Try bout this Pineapple Upside Down Custard and tell me if you like it !
Ingredients
| Egg | 1 , separated | |
| Lemon juice | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Dash nutmeg | ||
| 3 tablespoons instant non-fat dry milk | ||
| Pineapple | 1/8 Medium, diced | |
| Dash artificial sweetener | ||
Directions
Beat yolk with fork until light and lemon-colored.
Stir in lemon juice, extract and nutmeg.
Add dry milk and blend till it makes a thick paste.
In a small bowl beat egg white till stiff.
Fold egg white gently into yolk mixture.
Arrange pineapple on bottom of pie plate and sprinkle with sweetener.
Spread egg mixture over pineapple and bake on bottom shelf of oven at 350° F. for 30 minutes, or until puffed up and brown.
Stir in lemon juice, extract and nutmeg.
Add dry milk and blend till it makes a thick paste.
In a small bowl beat egg white till stiff.
Fold egg white gently into yolk mixture.
Arrange pineapple on bottom of pie plate and sprinkle with sweetener.
Spread egg mixture over pineapple and bake on bottom shelf of oven at 350° F. for 30 minutes, or until puffed up and brown.
Chef
