Natilla De Pina (Pineapple Custard)

Recipe by Chef Kate
READY IN: 4hrs 30mins


  • 2
    cups whole milk
  • 12
    cup sugar
  • 14
    teaspoon salt
  • 1
    cup pineapple juice
  • 1
    tablespoon cornstarch
  • 2
    egg yolks, lightly beaten
  • 1
    teaspoon nutmeg, freshly grated


  • Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
  • Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
  • Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
  • Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
  • Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
  • Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
  • Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
  • Dust with nutmeg before serving.