BAKED PINEAPPLE BLACKBERRY CUSTARD
I originally got the pineapple portion of this recipe from my cousin Jenn, and it quickly became our family favorite. During the summer I add fresh berries to “spice” it up a bit in flavor and color. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 package blackberries, rinsed and chopped
1 cup sugar
mini marshmallows (OPTIONAL)
1 cup sugar
mini marshmallows (OPTIONAL)
- Preheat oven to 350°.
- Place pineapple in the bottom of a greased 13 x 9 pan.
- Sprinkle blackberries over pineapple.
- In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
- Cook until thick.
- Pour over the pineapple and bake 20 minutes.
- Top with marshmallows and return to oven until golden.