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1
Heat milk, zest, and ginger until hot and remove from heat.
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2
Let stand 25 minutes, then reheat.
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3
Whisk together egg, sugar, flour, and a pinch of salt until smooth.
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4
Pour milk through a sieve into a bowl, discarding solids.
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5
Gradually whisk hot milk into egg mixture, then transfer to a small saucepan.
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6
Cook over moderately low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon and a thermometer registers 170F, 3 to 5 minutes.
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7
(Do not let boil.)
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8
Pour custard through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming.
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9
Chill until cold.
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10
Preheat broiler.
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11
Cut 8 (1/4-inch-thick) slices from middle of pineapple, reserving remainder for another use.
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12
Lightly oil a shallow heavy baking pan and arrange pineapple rounds in 1 layer.
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13
Sprinkle with sugar and broil 4 inches from heat, rotating pan if necessary for even browning, until caramelized, 7 to 8 minutes.
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14
Cool pineapple.
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15
Place 1 pineapple round on each dessert plate.
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16
Make a cut in each remaining round from edge to center.
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17
Working with 1 round at a time and holding round perpendicular to plate, gently twist cut edges away from each other and prop on top of pineapple on plate.
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18
Spoon creme anglaise around pineapple and sprinkle with crystallized ginger.
