We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook fresh pineapple on low flame for 3–4 minutes, stirring in between, until moisture is reduced. Let it cool completely.
Mix milk and cornflour in a bowl until smooth and lump-free.
Heat fresh cream and sugar on low flame until just warm, without boiling.
Slowly add milk-cornflour slurry to the cream, stirring continuously. Cook on low flame until thickened to a custard-like consistency.
Switch off the flame and add vanilla essence and butter. Mix well.
Add cooled pineapple to the custard and mix gently until combined.
Pour the mixture into bowls or hollowed pineapple. Cover and refrigerate for 6–8 hours until set.
Sprinkle sugar evenly on top and caramelize using a blowtorch.
Want to keep this recipe for later? We can email it to you!
Adjust sugar to taste when heating the cream.
For extra richness, add butter to the custard.
Can I use canned pineapple?
Yes, but ensure it's well-drained to avoid excess moisture.
How do I caramelize the sugar without a blowtorch?
You can place the bowls under a hot grill for a few minutes until the sugar caramelizes.
Can I make this dessert in advance?
Yes, prepare it a day ahead and refrigerate until ready to serve.
Is there a substitute for cornflour?
You can use arrowroot powder or tapioca starch as alternatives.
How do I prevent the custard from curdling?
Ensure the pineapple is cooked to remove moisture and add the milk-cornflour slurry slowly while stirring.
Easy but WOW Recipes!🥘 🥙 Recipes and Cocktails 🍸 Come hungry, leave inspired🤍 💌poseandplaces@gmail.com
