| • |
1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • |
1 1/2 cups milk |
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1/4 cup cornstarch |
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1/2 cup sugar |
| • |
1/4 tsp. salt |
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3 egg yolks |
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6 egg whites |
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1/4 tsp. cream of tartar |
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|
| Method: |
| 1. |
In small saucepan, mix together milk and Carmelized Pineapple and heat until just simmering. |
| 2. |
Meanwhile, stir cornstarch, sugar and salt together. Whisk in egg yolks and mix until smooth. |
| 3. |
Pour about 1/3 of the hot milk into the eggs, whisking quickly to prevent cooking. |
| 4. |
When fully incorporated, pour egg mixture into remaining milk on stovetop, stirring continually, and cook until boiling. Boil for one minute or until starchy taste has cooked out. |
| 5. |
Whip egg whites with cream of tartar, then fold into Carmelized Pineapple mixture. |
| 6. |
Pour into bowl and cover with plastic wrap on surface to prevent a skin from forming on pastry cream. |
| 7. |
Refrigerate. |
