Natilla De Pina (Pineapple Custard) – a delicious recipe with milk, sugar, salt, pineapple juice, cornstarch, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
2
Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
3
Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
4
Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
5
Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
6
Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
7
Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
8
Dust with nutmeg before serving.
287
kcal
Calories
9
g
Fat
43
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups whole milk, 1/2 cup sugar, 1/4 teaspoon salt, 1 cup pineapple juice, and more.
Yes, Natilla De Pina (Pineapple Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
