Pineapple Pudding

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can crushed pineapple, in it own juice (drained)
• 35 vanilla wafers (approximately 3/4 of one box)
• 3/4 cup sugar (divided, 1/2 cup & 1/4 cup)
• 1/3 cup flour
• 3 eggs, separated
• 2 cups whole milk or 2 cups 2% low-fat milk or 2 cups canned evaporated milk, is recommended for a richer,creamier flavor
• 1 pinch salt
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
• 3 add 3 eggs yolks and milk to the dry ingredients and combine together.
• 4 stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
• 5 remove from heat.
• 6 stir in vanilla extract.
• 7 spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
• 8 add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
• 9 pour approximately 1/2 of the remaining custard over the pineapple.
• 10 repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
• 11 beat egg whites until soft peaks form.
• 12 slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
• 13 carefully spoon the egg whites over the entire custard making sure to seal to edges.
• 14 bake 15-20 minutes until egg whites are lightly browned.
• 15 enjoy warm!
• 16 refrigerate leftovers, unless it's like at my house and there are none!