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- Ingredients
- Recipe
- Small Can of Pineapple1 can(s)
- cornstarch20 g
- cowboy20 g
- Sugar200 g
- Water2 tablespoon
- Eggs4 unit(s)
- Cowboy cooking cream2 ml
- Drain the pineapple, dissolve the cornstarch in the syrup and cut the pineapple into pieces. Melt the Vaqueiro in a frying pan, preferably non-stick, add the pineapple and let it sauté a little. Sprinkle with about 50 g of sugar and let caramelize. Remove the pineapple and add another 100 g of sugar to the same pan. Sprinkle with water and bring to a boil until you get a light caramel. Line a pudding mold, with a lid, with the caramel obtained. Beat the eggs with the remaining sugar, add the Cowboy Culinary Cream and the pineapple syrup with the cornstarch and mix well. Lay in the caramelized form. Cover the mold and place it in the pressure cooker. Fill the pan with boiling water to about 3 cm from the edge of the mold, close the pan and bake for about 12 minutes after lifting the pressure. Remove from the heat and let it cool inside the pan. Open the pan and unmold the pudding into a deep dish when it is almost cold. Garnish with caramelized pineapple and refrigerate until chilled.
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