Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of Mexico! This heavenly Pina al Horno con Natillas is not just a dessert; it's a symphony of caramelized pineapple and silky smooth custard that will make your guests think you've studied cooking in a professional kitchen. Whether you're looking to impress your family or craving a tropical twist on a classic dessert, this recipe promises to be your new go-to sweet sensation that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 ripe pineapple, peeled and sliced
- 1 cup sugar
- 2 cups milk
- 3 egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with butter or cooking spray.
- Prepare the pineapple by peeling and cutting it into even, thick slices. Arrange the pineapple slices in a single layer in the prepared baking dish.
- In a separate pan, caramelize 1/2 cup of sugar over medium heat, stirring constantly until it turns golden brown and forms a smooth caramel sauce.
- Pour the caramel sauce evenly over the pineapple slices, ensuring they are well-coated.
- Place the baking dish with pineapple in the preheated oven and bake for 20-25 minutes, or until the pineapple is golden and slightly caramelized.
- While the pineapple is baking, prepare the natillas (custard). In a medium saucepan, combine milk, remaining 1/2 cup sugar, and a pinch of salt.
- Heat the milk mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar.
- In a separate bowl, whisk egg yolks with cornstarch until smooth and well combined.
- Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Gradually add the tempered egg mixture back into the saucepan, stirring continuously over medium heat until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract. Let the custard cool slightly, whisking occasionally to prevent a skin from forming.
- Once the pineapple is done, remove from the oven and let it cool for 5 minutes.
- Serve the warm baked pineapple slices with the natillas custard poured over or on the side. Garnish with a sprinkle of cinnamon if desired.
Tips
- Choose a ripe, golden pineapple for the most intense flavor and natural sweetness.
- When caramelizing sugar, watch it closely - it can burn quickly! Stir constantly and remove from heat as soon as it turns golden brown.
- Tempering eggs is crucial: add hot milk slowly and whisk continuously to prevent scrambling.
- Use a digital thermometer to ensure your custard reaches the perfect thickness without overcooking.
- For an extra touch of elegance, serve the dessert in individual ramekins or a beautiful glass dish.
- If you prefer a smoother custard, strain it through a fine-mesh sieve before cooling.
- This dessert can be prepared ahead of time - the flavors actually improve if left to sit for a few hours before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 130mg
