Pineapple Cream (Pineapple Afternoon Treat)

In a large saucepan, bring the pineapple chunks to a boil with 1 cup of sugar over high heat

Reduce the heat and simmer for about 20 minutes or until the pineapple creates a syrupy consistency. Reserve

In a medium saucepan, cook the milk, cornstarch, and eggs over low heat, stirring constantly, until it thickens and boils. Reserve

Blend the pineapple in a blender and mix with the egg cream

Let it cool

Whisk the heavy cream until it thickens slightly and mix delicately with the cooled pineapple mixture

Place in a large dish and refrigerate for about 1 hour

Half an hour before serving, melt the remaining sugar in a small saucepan over low heat until caramelized

Baste a smooth surface with oil and, with a spoon, let the caramel flow into strips forming ribbons

Let it set and cool

Decorate the dish with the caramel ribbons

336 calories per serving

Water