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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
pineapple juice	1	cup		132.5	32.175	0.9	0.3
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.