• 1/4 cup sugar
  • 4 eggs
  • 1 cup unsweetened pineapple juice
  • 1 cup sugar


In the top of a double boiler (6-1/2 cup size) over boiling water melt the 1/4 cup sugar over moderate heat, stirring constantly, until it has melted and is a rich caramel color.

Dip the bottom of the container into cold water for a second or two, then turn the mold so that the caramel coats sides as well as bottom. Set aside.

In a saucepan combine the pineapple juice and 1 cup sugar and cook, stirring, until the liquid is reduced to half and is quite thick.

Cool the syrup.

Beat the eggs until they are thick and lemon-coloured.

Pour the syrup into the eggs in a thin, slow stream, beating all the time.

Pour the mixture into the prepared caramelized container.

On the top of the stove cook the custard, covered, over barely simmering water for about 2 hours, or until it is set.

Cool and refrigerate until ready to serve.

Before serving unmold by running a knife between the custard and the container, then place a serving dish over the mold and invert quickly.

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  • Alimento base: Pineapple
  • Dificultad: Easy
  • Tiempo preparación: 150 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Colombia
  • Comunidad:
  • Típica de: Colombia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes

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