Directions

Make Crème Anglaise

1. Heat milk, orange peel, and ginger until hot and remove from heat. Let stand 25 minutes, then reheat.

2. 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.

3. 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.

Make Caramelized Pineapple

1. Preheat broiler.

2. Cut 8 (¼ inch thick) slices from middle of pineapple, reserving remainder for another use.

3. 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.

4. Spoon crème anglaise around pineapple and sprinkle with crystallized ginger.