Mexican Pineapple Dessert

Ingredients:
1/4 cup sugar
1/4 cup rum
1 pineapple
4 tablespoons butter

Custard sauce:
1/2 cup sugar
2 tablespoons cornstarch
2 cup milk
1/4 teaspoon salt
3 egg yolks beaten
1 teaspoon vanilla

Directions:
Mix sugar and rum.

Slice horizontal wedge from pineapple. Lift top and remove fruit carefully cutting into small chunks.

Add sugar and rum to fruit. Return fruit to pineapple.

Top with butter and cover entire pineapple with foil.

Place on baking sheet and bake at 350 degrees for 20 minutes.

Serve warm with chilled custard sauce.

For sauce:
Combine sugar cornstarch, milk and salt in saucepan. Cook over low heat until smooth and thick (15 minutes).

Add small amount of cooked custard to egg yolks; mix and pour into remaining custard over heat. Cook several minutes longer. Remove from heat. Add vanilla and chill.

Servings: 8