Ingredients
45 grams of butter
125 grams of sugar
30 grams of prepared flour
125 grams of blended pineapple
2 eggs separate the yolks from the whites
180 ml of milk
Glazing sugar, for serving
Preparation
- This pudding is actually a mix between a pie and a cream. It is the ideal dessert when you are looking for something hot but light at the same time.
- Beat the butter with the sugar and then add in the flour, mixing well. Add in the blended pineapple. Beat the egg yolks with the milk and pour them slowly into the pineapple mixture stirring constantly.
- In another recipient, beat the egg whites. Pour one fourth of the mixed egg whites in the pineapple mixture and go adding in the rest little by little.
- Pour this into a previously greased baking pan and bake at 190 degrees for 40 minutes, or until it browns on the top. The top part will have the pie consistency that will go turning into a cream as it reaches the base. Garnish with confectioner’s sugar on the top.
Serves 4.
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