Pineapple Cream with Whipped Cream

Name: Pineapple Cream with Whipped Cream
Total time: 30 min
Yield: 4
Ingredients: 2 cups pineapple juice; 3 tablespoons cornstarch; 5 tablespoons heavy cream; 2 eggs (separated); 12 toasted and chopped pecans; Accessory; 4 small ramekins, 8 cm in diameter

1
2 cups pineapple juice
2
3 tablespoons cornstarch
3
5 tablespoons heavy cream
4
2 eggs (separated)
5
12 toasted and chopped pecans
6
Accessory
7
4 small ramekins, 8 cm in diameter

Ingredients

1
2 cups pineapple juice
2
3 tablespoons cornstarch
3
5 tablespoons heavy cream
4
2 eggs (separated)
5
12 toasted and chopped pecans
6
Accessory
7
4 small ramekins, 8 cm in diameter

Directions

1
Bring 2/3 of the pineapple juice to a simmer and let it boil. Reserve
2
Mix the remaining pineapple juice with cornstarch, two tablespoons of heavy cream, and the egg whites
3
Stir constantly as you add this mixture to the hot pineapple juice
4
Cook, stirring constantly, until the mixture thickens
5
Distribute among the ramekins
6
Whipped Cream
7
Beat the egg yolks until fluffy, then gradually add three tablespoons of heavy cream, beating well after each addition
8
Add the toasted pecans and mix carefully
9
Distribute the whipped cream over the pineapple cream
10
Bake in a hot oven for seven minutes or until the whipped cream is lightly golden
11
Serve warm.