Creamy Pineapple Custard

1. 1

   Place the sugar and 1/2 cup water in a large pan and heat gently until the sugar has dissolved. Simmer for 5 mins then add the lemon juice and chopped pineapple. Remove from the heat and let cool for 6-7 mins. Add the egg yolks.

2. 2

   Next, whip the cream and vanilla extract together to soft peaks then fold into the pineapple mixture. Divide the mixture between four serving bowls and chill for 30 mins. Sprinkle with the chopped almonds. Cut the reserved pineapple slices into wedges and use to decorate the dessert.

* Per serving · 4 servings · Values may vary.

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