Ingredients:

• 300 g – Milk
• 300 g – Cream
• 35 g – Sugar
• 2 – Egg yolks
• 20 g – gelatin
• 30 g – powdered Sugar
• 1 tin – canned Pineapple

Method:

1. Cream together egg and sugar. Add the milk and cook over hot water till the mixture coats the back of a spoon.
2. Dissolve gelatin in 1/4 cup hot milk and mix into the cooled custard. Add cream mixed with powdered sugar.
3. Line a ring mould with diced pineapple.
4. Pour the prepared mixture into the mould. Chill and decorate with remaining pineapple slices.