Caramelized Pineapple Pudding

1

In a medium bowl, whisk together the eggs, sugar, and salt

Mix in the milk and vanilla essence, whisking until smooth

2

Preheat the oven to medium heat

Distribute the egg mixture among the molds and place them in a water bath for 50 minutes or until the edges are set and the center is creamy

3

Remove from the oven and let cool

Refrigerate for at least six hours and reserve

Caramel Sauce

1

In a medium saucepan, combine the pineapple juice, water, and sugar

Bring to a boil, then reduce heat and simmer for 35 minutes or until the caramel thickens slightly

Remove from heat and let cool completely

2

To serve, place a pineapple slice with a little of the caramel sauce and top with the pudding

Dust with Parmesan cheese and garnish with a thin strip of the same.