Pat the
pineapple dry with some kitchen paper, coarsely chop and place
in the bottom of each ramekin dish. Heat cream gently until
it bubbles round the edge.
Meanwhile,
add half the sugar to the egg in a mixing bowl and whisk until
well mixed.
Gradually
whisk in the cream. Then stir in the vanilla essence or brandy.
Pour the
mixture over the pineapple. Leave a ½ - 1cm gap below
the ramekin rim. Place the ramekins in a shallow roasting container,
filled with boiling water to a depth of 3 cm (or ¾ way
up the ramekin dishes). Bake in the oven for 25-30 minutes or
until the custard is set.
Remove
and cool. Chill for a minimum of 1 hour or overnight.
Preheat
grill to the hottest setting. Sprinkle the remaining sugar evenly
over the top of the custards. Grill until brown and bubbling,
turning the ramekins occasionally for even browning.
Cool and
chill for 1 hour before serving.
For diabetics
Use an equivalent amount of a suitable sweetener in the custard
mixture. For the topping sprinkle with 1 tsp demarera sugar, and
serve immediately.
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