Table of Contents
In a mixing bowl, combine the sugar, flour, and salt; add 2/3 cup of reserved pineapple syrup, lemon juice, peel, beaten egg yolks, and melted butter and milk. Blend well. Fold in the beaten egg whites.
Drain the pineapple chunks over a bowl; set the syrup aside. Put equal portions of pineapple chunks into the custard cups. In a mixing bowl with an electric mixer, beat the egg whites to stiff peaks; set aside. Beat the egg yolks in a separate bowl.
This pineapple custard pudding cake is baked in individual ramekins with pineapple chunks in the bottom and a soft, fluffy cake topping. It’s not too sweet and gets a bit of pleasant tartness from the lemon juice.
Place the custard cups in a large baking pan and pour about 1 inch of hot water into the larger pan. Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean. Serve the individual pudding cakes with spoons. Top them with whipped cream or whipped topping.
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