1 large pineapple, peeled, quartered, cored and coarsely grated
1 cup sugar
4 eggs, (2 left whole, 2 separated)
2 cups milk, scalded and partially cooled
1 tsp vanilla extract

In a soufflé dish, combine the pineapple with ½ cup of the sugar and chill the mixture for two hours.

In the top of a double boiler, beat together the whole eggs, the two extra yolks, and ¼ cup of the remaining sugar.

Set over simmering water and gradually stir in the milk. Stirring constantly, cook the custard until it thickens and coats the spoon - about three minutes. Allow the custard to cool, then stir in the vanilla extract.

Pour the custard over the chilled pineapple. Beat the two remaining egg whites until they are frothy; gradually add the remaining ¼ cup of sugar and beat the whites until they are stiff. Spread this meringue over the dessert and bake it in a preheated 425ºF (220ºC) oven for five minutes, or until the top is golden. Chill the dessert well before serving.

RFCI Inc. Newsletter, March, 1988

DATE: November 1988

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