Difficulty:[usr 2]
With 20 sugar cubes plus 1/2 glass of water, prepare a very light caramel in a small saucepan.
Pour it into a ring mold with fairly high sides. Drizzle the caramel over the bottom and edges.
Mash (in a blender or vegetable mill) the pineapple pieces from the can.
In a saucepan put the crushed pineapple, the syrup from the box, the sugar. Boil this mixture for 2 or 3 minutes.
Beat the whole eggs into an omelet. Add the cornstarch (dissolve separately in a little egg to avoid lumps). Pour the very hot pineapple mixture over the eggs, in the manner of a crème verslée.
Flavor with kirsch or rum.
Pour into the caramelized mould. Place in a larger container containing hot water, and cook in the oven (th. 7 – 240°C) for around 45 minutes.
Let cool completely in the pan, then put in the fridge.
Unmold when ready to serve.
Accompany with a vanilla, kirsch or rum custard.
One Hundred Best Desserts. Larousse.
