| Prepare the caramel: place the sugar cubes in
a small saucepan, wet with a little water and cook to a light caramel.
Pour the caramel into a 8 1/2 inch round cake pan, generously coating the
base and the sides. Blend the canned pineapples and juice in a mixer, pour
this pulp into a sauce pan, add the sugar and bring to a boil. In a large
mixing bowl, whisk the eggs with an electric beater, then gradually pour
the scalding pineapple pulp into the eggs. Add the vanilla sugar and the
rum. Fill the mold with this mixture and bake in the top of a bain-marie,
on 350 F, for 50 minutes. Leave to cool, refrigerate and unmold when about
to serve. Serve as is or with a cream custard, decorate with candied pineapples
slices, candied cherries and angelica.
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Ingredeants
1 lb pineapples in syrup
For the caramel :
For decorating:
Preperation Time 20 mn
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