Pineapple Custard Pudding Cake
A fluffy pineapple pudding cake features tender chunks of fruit at the bottom of individual custards.
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Instructions
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Preheat the oven to 325 F.
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Lightly butter 6 custard cups; place equal portions of drained pineapple chunks into each, reserving the syrup.
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Beat egg whites to stiff peaks; set aside.
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In a separate bowl, beat the egg yolks.
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Combine sugar, flour, and salt. Add 2/3 cup reserved pineapple syrup, lemon juice, peel, beaten egg yolks, melted butter, and milk; blend thoroughly.
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Gently fold in the beaten egg whites.
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Pour the batter over the pineapple chunks in the ramekins.
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Place the custard cups in a large baking pan and add about 1 inch of hot water to the pan.
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Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
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Serve individual pudding cakes, optionally topped with whipped cream.