My grandma used to make a wonderful custard just like this and I am so excited that I came upon a recipe that is sort of like hers. I love the big juicy blackberries in this totally delicious custard! The recipe says you can use mini marshmallows in the mix but I chose to leave those out. I don’t know, marshmallows didn’t sound appealing to me at all, but you can do as you please. Enjoy!
Oh boy, I think this custard would make the perfect cake filling! I am so trying that!
Ingredients
2 large cans Dole crushed pineapple (drain & save juice)
2 cups pineapple juice
2 Eggland’s Best eggs beaten
4 tablespoons Argo cornstarch
1 package blackberries, rinsed and chopped
1 cup Domino sugar
Jet Puffed mini marshmallows (OPTIONAL)
Instructions
Preheat oven to 350°.
Place pineapple in the bottom of a greased 13 x 9 pan.
Sprinkle blackberries over pineapple.
In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
Cook until thick.
Pour over the pineapple and bake 20 minutes.
Top with marshmallows and return to oven until golden.
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Quick Tip: Feel free to make this custard with any fruit combo that you desire. I’ve used strawberries and rhubarb before. It was delish!
