Pineapple Cream Topping

This pineapple cream topping folds cooked crushed pineapple and lemon custard into whipped cream for a light, tangy finish on a cooled cake.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chilling Time 2

Total Time 2 30

Servings batch

Calories 1896

Equipment

1 set Measuring Cups and Spoons for the sugar, flour, salt, and cream
1 Medium Saucepan for cooking the pineapple custard
1 Stovetop for thickening the custard
1 Whisk for combining the custard ingredients
1 Can Opener for the canned pineapple
1 Small mixing bowl for beating the eggs
1 Fork for lightly beating the eggs
1 Chef's Knife for halving the lemon
1 Cutting Board for preparing the lemon
1 Citrus Juicer for extracting the lemon juice
1 Instant-Read Thermometer for confirming the egg mixture reaches 160°F
1 Medium mixing bowl for cooling the custard
1 sheet Plastic Wrap for covering the custard surface
1 Refrigerator for chilling the custard and finished topping
1 Liquid Measuring Cup for the whipping cream
1 chilled bowl Large Mixing Bowl for whipping the cream
1 Electric Hand Mixer for whipping the cream
1 Silicone Spatula for folding the cream into the custard
1 Offset Spatula for spreading the topping
1 Airtight Storage Container for refrigerating unused topping

Ingredients

Pineapple Custard

¾ cup granulated sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
3 large eggs lightly beaten
1 ½ cups crushed pineapple in juice undrained
1 lemon juiced

Whipped Cream

½ pint heavy whipping cream well chilled

Instructions

Cook and Chill

Measure the granulated sugar, all-purpose flour, and salt with measuring cups and spoons. Whisk them together in a medium saucepan before placing the pan on the stovetop.
3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/8 teaspoon salt
Open the pineapple with a can opener and keep all its juice. Lightly beat the eggs with a fork in a small mixing bowl. Halve the lemon on a cutting board with a chef’s knife and squeeze it with a citrus juicer. Stir the eggs, undrained pineapple, and lemon juice into the saucepan until evenly combined.
3 large eggs, 1 1/2 cups crushed pineapple in juice, 1 lemon
Cook over medium-low heat, stirring constantly, until the mixture is thick enough to leave a brief trail across the bottom of the pan and reaches 160°F on an instant-read thermometer. Remove it from the heat immediately.
Transfer the pineapple custard to a medium mixing bowl. Press plastic wrap directly onto the surface, cool it promptly, and place it in the refrigerator within 2 hours. Chill until completely cold.

Whip and Finish

Measure the cold heavy whipping cream in a liquid measuring cup and pour it into a chilled large mixing bowl. Beat it with an electric hand mixer until it holds medium peaks.
1/2 pint heavy whipping cream
Remove the plastic wrap from the chilled pineapple custard. Fold the whipped cream into it with a silicone spatula in three additions, turning gently until no broad white streaks remain.
Spread the finished topping over a completely cooled cake with an offset spatula. Keep the topped cake refrigerated until serving.
Transfer any unused topping to an airtight storage container and refrigerate it promptly. Use it within 3 to 4 days.

Notes

Cook the egg mixture to 160°F, then chill it completely before folding in the whipped cream. Keep the finished topping and any cake covered with it refrigerated.

Nutrition