Pineapple Pudding

READY IN: 50mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
  • Add 3 eggs yolks and milk to the dry ingredients and combine together.
  • Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
  • Remove from heat.
  • Stir in vanilla extract.
  • Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
  • Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
  • Pour approximately 1/2 of the remaining custard over the pineapple.
  • Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
  • Beat egg whites until soft peaks form.
  • Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
  • Carefully spoon the egg whites over the entire custard making sure to seal to edges.
  • Bake 15-20 minutes until egg whites are lightly browned.
  • Enjoy Warm!
  • Refrigerate leftovers, unless it's like at my house and there are none!
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