| • | 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 1/2 cups milk |
| • | 1/4 cup cornstarch |
| • | 1/2 cup sugar |
| • | 1/4 tsp. salt |
| • | 3 egg yolks |
| • | 6 egg whites |
| • | 1/4 tsp. cream of tartar |
| |
| 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. |
