Difficulty: Intermediate
Prepare a light caramel by melting 20 sugar cubes with 1/2 glass of water in a small saucepan. Pour into a high-sided ring mold, coating the bottom and sides evenly.
Puree the pineapple pieces from the can using a blender or food mill.
In a saucepan, combine the pureed pineapple, syrup from the can, and 200 g sugar. Boil for 2-3 minutes.
Beat the 6 whole eggs until frothy. Dissolve the cornstarch in a little of the beaten egg to prevent lumps, then stir into the eggs. Pour the hot pineapple mixture over the eggs gradually, as in a classic custard preparation.
Flavor with 3 tablespoons kirsch or rum.
Pour the mixture into the caramel-lined mold. Place in a larger pan with hot water (bain-marie) and bake in a preheated oven (th. 7 – 240°C) for about 45 minutes.
Cool completely in the mold, then refrigerate. Unmold before serving.
Serve with vanilla, kirsch, or rum custard.
Adapted from One Hundred Best Desserts, Larousse.
