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Dessert
European
4 servings
40 minutes
25 minutes
1 cup 1% milk
Orange peel, 4 x 1 inch strips to taste
3 slices ginger root, peeled
1 large egg
2 tablespoons sugar
1½ teaspoons all-purpose flour
3½ pounds pineapple, peeled but not cored
½ tablespoon sugar
1 tablespoon crystallized ginger, julienned
Heat milk, orange peel, and ginger until hot and remove from heat. Let stand 25 minutes, then reheat.
Whisk together egg, sugar, flour and a pinch of salt until smooth. Pour milk through a sieve into a bowl, discarding solids. Gradually whisk hot milk into egg mixture, then transfer to a small saucepan.
Cook over moderately low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon and a thermometer registers 170°F, 3 to 5 minutes. (Do not let boil.) Pour custard through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming. Chill until cold.
Preheat broiler.
Cut 8 (¼ inch thick) slices from middle of pineapple, reserving remainder for another use.
Lightly oil a shallow heavy baking pan and arrange pineapple rounds in 1 layer. Sprinkle with sugar and broil 4 inches from heat, rotating pan if necessary for even browning, until caramelized, 7 to 8 minutes. Cool pineapple.
Spoon crème anglaise around pineapple and sprinkle with crystallized ginger.
Crème Anglaise can be made 2 days ahead and chilled, covered. Pineapple may be broiled up to 1 hour ahead.
