Fabulous quick dessert recipe Great with whipped cream
- Carbohydrate 167.483625 g
- Cholesterol 93.06 mg
- Fat 2.26683 g
- Fiber 0.802000011205673 g
- Protein 3.18503 g
- Saturated Fat 0.687945 g
- Serving Size 1 1 Serving (280g)
- Sodium 32.2766875 mg
- Sugar 166.681624988794 g
- Trans Fat 0.401418 g
- Calories 681 calories
Step-by-step
- Pre-heat oven to 350 degrees.
- Combine sugar, pineapple, eggs and vanilla.
- Mix cornstarch and water, and add to pineapple mixture.
- Turn into ungreased 1 ? qt. casserole.
- Dot with butter.
- Sprinkle with cinnamon.
- Bake uncovered for 1 hour.
Modifying Sweetness and Texture
Can the sugar be halved without ruining the structural integrity of the dessert? Sucrose does more than impart sweetness in baked custards and fruit casseroles; it also impacts moisture retention and final density. Reducing the sugar from one full cup down to half a cup alters the overall volume of dissolved solids, yielding a lighter, less viscous sauce. When substituting cornstarch for other thickening agents, remember that root starches like arrowroot break down under prolonged high heat, whereas cornstarch maintains its gel structure throughout the full 60 minutes of baking at 350 degrees Fahrenheit. The slurry of cornstarch and cold water must be completely smooth before incorporation to prevent localized lumps from forming when the starch granules hydrate and swell.
Managing Egg Coagulation
Proteins from the beaten eggs act as a primary setting agent alongside the starch, requiring precise temperature control to avoid curdling. Whole eggs begin to set around 144 degrees Fahrenheit and fully coagulate near 158 degrees Fahrenheit. Because crushed pineapple releases substantial liquid during baking, the eggs and starch must work in tandem to trap that moisture within an ungreased 1.5-quart casserole dish. Whisking the eggs thoroughly prior to mixing incorporates necessary air and breaks down the chalazae, ensuring uniform distribution throughout the fruit base. Dotting the ungreased surface with small pieces of butter introduces localized fat that melts downward, creating a golden crust when exposed to dry oven heat.
