Salad with pineapple and custard

Ingredients:

Salad

• 6 cups chopped pineapple (about 1.5 medium pineapples)
• 1 tbsp finely chopped fresh mint
• 2 tbsp lime juice (1-2 limes)
• 2 tbsp. very fine sugar

Custard

• 1 cup whole milk
• 0.5 vanilla pod
• 2 large egg yolks, lightly beaten
• 2 tbsp. granulated sugar
• A pinch of freshly ground nutmeg

Preparation:

1. Make a pineapple saladCombine pineapple, mint, lime juice, and caster sugar in a large bowl. Cover and refrigerate until serving.
2. Make custard with egg yolks: First, pour the milk into a large metal bowl and place it over a saucepan filled with water by 3 cm, the bottom should not touch the water. Split the vanilla pod, scrape the seeds into the milk and discard the skins. Stir. cream You can add candied fruit.
3. Heat the milk in a double boiler until it begins to steam, but before it boils. Turn off the heat. Pour 0.25 cups of warm vanilla milk into the small bowl with the egg yolks, stirring constantly to heat the egg yolks. Add another 0.25 cup of milk, stirring constantly, and let the yolks set.
   
   Pour the milk and yolk mixture into the remaining milk in the double boiler. Stir in the granulated sugar. Reduce the heat to medium and cook, stirring constantly, until the mixture thickens slightly, about 10 minutes. (The custard should thickly coat a wooden spoon.)
4. Remove from heat and place the metal bowl in cold water with ice. Add the nutmeg. Stir the dressing occasionally until very cold. Let the dressing cool completely, then drizzle it over each salad serving and serve.