Pineapple Meringue with Condensed Milk Cream
A Brazilian dessert that never fails to impress: juicy chunks of pineapple, a silky condensed-milk custard and a golden meringue that crackles under the spoon. Ready in 30 minutes and finished in the oven in just 5. Serve it warm or well chilled — either way, it disappears fast.
🛒 Ingredients
8 servings
- 1 can (400 g) pineapple in syrup, well drained (or 1 fresh pineapple, peeled and diced)
- 1 can (397 g) sweetened condensed milk
- 2 egg yolks
- 120 ml milk
- 4 egg whites
- 12 tablespoons sugar
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Directions
- 1
In a saucepan, whisk the sifted egg yolks with the milk and condensed milk. Cook over low heat, stirring constantly, until the custard thickens. Remove from the heat and set aside.
- 2
In a second saucepan, mix the egg whites and sugar thoroughly. Warm over low heat, stirring very quickly — just until lukewarm, no longer, or the whites will turn liquid.
- 3
Immediately pour into the stand-mixer bowl and beat on high speed until you get a firm, thick, glossy meringue.
- 4
In a lightly buttered baking dish, layer the pineapple, then the custard, then the meringue, smoothing the top.
- 5
Bake in a very hot oven (about 240 °C / 465 °F) for 5 minutes, just until the meringue turns golden.
- 6
Serve warm or well chilled, straight from the dish or in individual portions.
💡 Chef's Tip
Don't want to turn on the oven? Assemble the dessert in small glasses — pineapple, custard, then meringue — and chill; no baking needed at all. For extra aroma, add a splash of rum or a few drops of vanilla to the custard.
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