ISO: Pineapple pudding

[Leanne]

My husband loves banana pudding - which I don't really like. But he said the other day he had a pineapple pudding that was like banana pudding - but had a grahm cracker crust (& pineapple obviously). He liked it even more than he likes banana pudding.

So, my question is - does anyone have this recipe? - If not, I'll try to fake it by changing a banana pudding recipe - so if you have a great one of those I'll try it. Concha had posted one for me a while back that I'll probably use as the base if nothing else shows up.

Thanks in advance.

[lorilei]

Here's a couple of suggestions:

PINEAPPLE PUDDING

1 cup milk, boiled
1 cup pineapple, chopped finely
1 1/2 tablespoons gelatin
1/4 cup sugar
1 teaspoon vanilla extract

Soak the gelatin in a little cold water. Heat the pineapple (its own juice will prevent it from burning), but do not let boil.

Pour boiling milk over the gelatin, and add sugar and vanilla extract. Add the pineapple. Beat well until mixture becomes a little hardened. Pour into jelly or pastry mold. Put in ice box and serve cold.
_________________________

Here's something that might be a bit more like the one your husband had?

PINEAPPLE MERINGUE PUDDING

1/3 cup cornstarch
2/3 cup white sugar
1/2 teaspoon salt
3 cups hot milk
3 egg yolks
1 1/2 teaspoons grated orange zest

2 cups pineapple chunks
1/2 (16 ounce) package vanilla wafers

3 egg whites
1/3 cup white sugar
1/4 teaspoon salt

Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.

Preheat oven to 350 degrees F (175 degrees C).

Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.

Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.

[This message has been edited by lorilei (edited 01-31-2001).]

[Leanne]

I've copied them both. The second one sounds more like what he descibed - but his had grahm crackers. I guess you just stick thm in like the vanilla wafers. I may just do it with the wafers & see if he likes it.
Thanks.

[Leanne]

Lorilei - I just noticed that the first line of the instructions says to "combine the cornstarch with...", but I don't see cornstarch listed in the ingredients.

Thanks.

[lorilei]

Whew. Glad you caught that.

Let me look -- I think the top of the recipe is missing altogether http://www.cookinglight.com/bbs/smile.gif

Should be fixed now -- it's 1/3 cup cornstarch...

[This message has been edited by lorilei (edited 01-31-2001).]

[Leanne]

Thanks again - I may try this version this weekend.

[Gail]

Hi Leanne,

You know how I LOVE these challenges... http://www.cookinglight.com/bbs/tongue.gif I found something in the neighborhood of 6 pineapple dessert recipes before I decided to quit. Several of them sound close to one of Lori's, with the sugar, milk, eggs, corstarch theme, so I won't duplicate. One of them was actually a pie with a merengue topping and crust, which could just as well be done in graham cracker as pastry as directed in the instructions. There were also a couple of pineapple flans. Just in the event you get the urge to wander off the beaten track with the pineapple dessert theme a bit, I'm posting these two.

I got all jazzed when I saw the graham crackers in the ingredients of the second one, but alas, it's not a crust. Ah well. They sounded good anyway...

PINEAPPLE MOUSSE
Mousse a l'Annanas is one of the trul great-tasting desserts from the French Caribbean. Everyone should try this since the ingredients are readily available.
For a more full-bodied mousse, increase the cornstarch to 1/3 cup. The custard sauce can be made from 1 cup heavy cream instead of light cream.

2 cups fresh or bottled unsweetened pineapple juice
1 cup sugar
1/4 cup cornstarch
Pinch salt
6 egg whites

In a saucepan, combine about two-thirds of the pineapple juice with the sugar. Mix the remaining one-third of the pineapple juice with the cornstarch. Stir until smooth, then add to the saucepan. Cook over medium heat for about 5 minutes, stirring constantl. Cool and set aside.

Pineapple Custard Sauce

6 egg yolks
1/4 cup sugar
Pinch salt
1 cup light cream, scalded
1 cup chopped fresh pineapple
1 teaspoon vanilla extract

In a bowl, beat the egg yolks with the sugar and salt until a pale yellow. Whisk in the scalded cream. Place the mixture in the top oof a double boiler and cook over hot water, stirring constantly, until the mixture is thick. Remove from the heat and stir until cool. Strain and add the chopped pineapple and vanilla. Stir and chill. Spoon the sauce over each individual serving of mousse.

Yield: 6 to 8 servings

(From: Island Cooking, Recipes from the Caribbean)

PINEAPPLE FLUFF

Just about everyone knows what a pineapple tastes like, so there is little need for introduction. As always, we recommend using a fresh one becuse the taste is superior, but for this recipe the canned fruit will also work.

1/4 cup (1/2 stick) butter, softened
1/4 cup sugar
2 eggs, separated
1/2 cup graham cracker crumbs
1 cup crushed and drained pineapple
Juice of 1 lime
1/2 teaspoon ground cinnamon
Whipped cream for garnish

1. Preheat the oven to 300º F. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks and beat until well-blended. Add the graham cracker crumbs, pineapple, lime juice and cinnamon and mix well to combine the ingredients.

2. In a separate bowl, whip the egg whites until foamy and fold into the pineapple mixture. Pour into a greased 9 x 13-inch baking dish and bake for 30 minutes or until the top is lightly browned. Serve hot or cold, topped with whipped cream.

Serves 4

(From: The Sugar Reef Caribbean Cookbook)

[Leanne]

Thanks Gail - you're great! One question on one of the recipes - What is scalded cream - I mean, I can guess, but how exactly do you make it?

[Leanne]

Gail - you just made me giggle. Thanks for letting me know what scalding means. http://www.cookinglight.com/bbs/smile.gif

[Gail]

I am embarrassed to say I had this one wrong (I usually double-check myself before giving advice. Good thing I did this time.)

According to Epicurious, to scald a liquid is to heat it to just below the boiling point. Good thing doing it wrong all this time hasn't ruined anything... http://www.cookinglight.com/bbs/smile.gif