Colombian Pineapple Custard
Indulge in the tropical allure of Colombian Pineapple Custard, a creamy and vibrant dessert that captures the essence of Latin American cuisine. This rich, velvety treat blends the tangy sweetness of fresh pineapple with smooth custard, infused with hints of vanilla and a subtle touch of cinnamon for a comforting warmth. The custard is thickened to perfection using egg yolks and cornstarch, creating a luxurious texture that feels like a hug in every spoonful. Finished with optional garnishes of shredded coconut and maraschino cherries, it’s as visually delightful as it is delicious. Perfect for entertaining or a special family meal, this no-bake dessert is easy to prepare yet delivers an impressive depth of flavor that will leave everyone craving more. Ideal for those searching for tropical dessert recipes or unique custard ideas, this Colombian gem is a must-try!
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Ingredients
- 1 whole (about 3 cups diced) Fresh pineapple
- 1 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 Cinnamon stick
- 2 tablespoons Unsweetened shredded coconut (optional, for garnish)
- 4 whole Maraschino cherries (optional, for garnish)
Directions
Step 1
Peel, core, and dice the fresh pineapple into small chunks. Reserve about 2 tablespoons of pineapple for garnish, if desired.
Step 2
In a medium saucepan, combine the diced pineapple and 1/4 cup of the granulated sugar. Cook over medium heat for 10-12 minutes, stirring occasionally, until the pineapple softens and begins to release its juices. Remove from heat and set aside to cool slightly.
Step 3
In a separate, large mixing bowl, whisk together the egg yolks, cornstarch, and remaining 3/4 cup of sugar until smooth and pale in color.
Step 4
In another medium saucepan, combine the whole milk, heavy cream, vanilla extract, and cinnamon stick. Heat the mixture over medium heat until it begins to steam but does not boil.
Step 5
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the rest of the milk mixture while continuously whisking to prevent curdling.
Step 6
Strain the mixture back into the saucepan to remove the cinnamon stick and any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon (about 6-8 minutes). Do not let it boil.
Step 7
Once thickened, remove the custard from the heat and gently fold in the cooked pineapple (including any juices in the pan). Allow the custard to cool to room temperature, then transfer to individual serving dishes or a large serving bowl.
Step 8
Chill the custard in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the custard to set.
Step 9
Before serving, garnish with reserved pineapple chunks, a sprinkle of shredded coconut, and a maraschino cherry, if using.
Nutrition Facts
| Serving size | (1585.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2570.2 |
| Total Fat 123.3g | 0% |
| Saturated Fat 71.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1036.6mg | 0% |
| Sodium 312.0mg | 0% |
| Total Carbohydrate 327.0g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 281.5g | |
| Protein 30.6g | 0% |
| Vitamin D 287.9IU | 0% |
| Calcium 791.5mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 1464.7mg | 0% |
Source of Calories