Dessert
Pineapple and Vanilla Custard Bake
Sauté the pineapple first to cook away some of its moisture. Arrange it in one layer, pour over the vanilla custard and bake gently until set.
- Yield
- 6 servings
- Cuisine
- French-inspired
Bring it to the table
Cook the fruit first
Peel and core the pineapple, then sauté the wedges until their released liquid has evaporated and the edges begin to turn golden.
At the table
Spoon into dessert bowls after chilling. The fruit stays in the dish beneath the custard.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 500 ml whole milk
- 1 vanilla bean — split lengthwise; or 1 teaspoon vanilla paste
- 150 g whole eggs — weighed without shells and lightly beaten
- 60 g egg yolks — weighed without whites
- 135 g granulated sugar
- 15 g all-purpose flour
- 29 g heavy cream
- 1/2 pineapple — peeled, cored and cut into wedges about 1 inch wide
- 1 tbsp unsalted butter — for sautéing, plus a little for the baking dish
A few useful notes.
Six portions are a home serving suggestion.
This is a spoonable baked fruit custard, with no caramel layer or pastry crust.
Weigh the eggs and yolks for the intended proportions rather than relying on egg count.
The cooking plan
How to make Pineapple and Vanilla Custard Bake.
-
Heat the oven to 300°F. Butter a shallow ovenproof baking dish of about 2-quart capacity.
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Put the milk and split vanilla bean in a saucepan, scraping the seeds into the milk. Bring just to a boil, then remove from the heat and let infuse until lukewarm. If using vanilla paste, stir it into the warm milk instead. Remove the bean pod before mixing the custard.
-
Melt the tablespoon of butter in a skillet. Add the pineapple wedges and sauté until softened at the edges, lightly golden and no longer surrounded by released liquid. Let the fruit cool briefly, then arrange in one layer in the prepared baking dish.
-
Whisk the weighed eggs, yolks, sugar, flour and cream until smooth. Gradually whisk in the lukewarm vanilla milk. Pour over the pineapple.
-
Bake, starting to check at about 45 minutes, until the custard is set around the edges and the center trembles gently rather than flowing. Check that the center reaches at least 160°F with a food thermometer; continue baking as needed for the dish and fruit thickness.
-
Let the initial heat subside, then refrigerate within 2 hours of baking. Chill until cold and set before spooning into portions. Keep refrigerated and use within 3–4 days.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pineapple and Vanilla Custard Bake
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Ingredients
- 500 ml whole milk
- 1 vanilla bean split lengthwise; or 1 teaspoon vanilla paste
- 150 g whole eggs weighed without shells and lightly beaten
- 60 g egg yolks weighed without whites
135 g granulated sugar- 15 g all-purpose flour
- 29 g heavy cream
- ½ pineapple peeled, cored and cut into wedges about 1 inch wide
- 1 tbsp unsalted butter for sautéing, plus a little for the baking dish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Butter a shallow ovenproof baking dish of about 2-quart capacity.
- Put the milk and split vanilla bean in a saucepan, scraping the seeds into the milk. Bring just to a boil, then remove from the heat and let infuse until lukewarm. If using vanilla paste, stir it into the warm milk instead. Remove the bean pod before mixing the custard.
- Melt the tablespoon of butter in a skillet. Add the pineapple wedges and sauté until softened at the edges, lightly golden and no longer surrounded by released liquid. Let the fruit cool briefly, then arrange in one layer in the prepared baking dish.
- Whisk the weighed eggs, yolks, sugar, flour and cream until smooth. Gradually whisk in the lukewarm vanilla milk. Pour over the pineapple.
- Bake, starting to check at about 45 minutes, until the custard is set around the edges and the center trembles gently rather than flowing. Check that the center reaches at least 160°F with a food thermometer; continue baking as needed for the dish and fruit thickness.
- Let the initial heat subside, then refrigerate within 2 hours of baking. Chill until cold and set before spooning into portions. Keep refrigerated and use within 3–4 days.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Should I add the pineapple raw?
Sauté it first to soften the fruit and cook away some of its moisture.
Is this an unmolded caramel flan?
This version is baked over pineapple and spooned from its baking dish; it has no caramel layer.
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