Pineapple Pudding
By: Andie Mitchell
Published: Tuesday, December 8, 2009 - 10:47pm

Ingredients




1 can pineapple chunks, drained & juice reserved
2 eggs, divided
2 ounces sugar
2 ounces unsalted butter
2 ounces flour
2 cups milk
1 tablespoon sugar

Preparation

1 Place the pineapple chunks in a pie dish and set aside. 2 In a small bowl, whisk together the egg yolks, sugar and pineapple juice.  Set aside. 3 Melt the butter in a sauce pan and add the flour gradually stirring.  Cook for 30 seconds to a minute and then add the milk. 4 Bring to a light simmer for 3 minutes stirring all the time.  Temper the egg yolk mixture with a bit of the warm thickened milk. 5 Add the egg yolk, sugar and pineapple juice mixture. 6 Cook gently until it thickens, pour over the pineapple chunks in the pie dish. 7 Bake the pudding at 350 degrees F until heated through.  8 With the remaining egg whites make a meringue with 1 tablespoon of sugar. 9 Pour the meringue on top of pie and place back in oven to brown the meringue.