Carmelized Pineapple Pastry Cream

    • 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
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.