Ananas A La Creme (Cream-Filled Pineapple)
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Ananas A La Creme (Cream-Filled Pineapple)
  Pineapple  
Last updated 6/12/2012 1:03:52 AM. Recipe ID 28062. Report a problem with this recipe.
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      Title: Ananas a la creme (cream-filled pineapple)
 Categories: Cheese/eggs, Fruits
      Yield: 4 Servings
 
      2 c  Milk
    1/2 c  Granulated sugar
    1/3 c  Flour
    1/8    Teasp. salt
      5    Egg yolks, beaten
    1/4    Teasp. vanilla extract
 
  1. Start heating oven to 425 F. Cut off top of 1 large ripe
  pineapple. With knife and spoon, cut out pineapple meat from inside,
  leaving 1/2"-thick shell.
  
  2. From pineapple meat, cut off core; then cut into thin slices; in
  saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well.
  
  3. Now, into pineapple shell, spoon Creme Patissiere* and drained
  pineapple in layers, until shell is filled, ending with Creme
  Patissiere. Toss 2 tablesp. macaroon crumbs with 2 teasp. melted
  butter or margarine; sprinkle over top. (Save any leftover creme and
  fruit for next day's lunch.)
  
  4. Bake pineapple 25 min. or until golden. Serve hot. Makes 4
  servings.
  
  *Creme Patissiere
  
  Day before:
  
  1. In double boiler, heat cream.
  
  2. Combine sugar, flour, and salt. Add to egg yolks; beat until
  well-mixed.
  
  3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
  mixture into the remaining cream mixture in double boiler.
  
  4. Cook over hot water, stirring constantly, about 15 min. or until
  mixture is thickened and coats spoon. Remove from heat.
  
  5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
 




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Recipe ID 28062 (Apr 03, 2005)

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