Ingredients

• 1/8 teaspoon salt
• 5 egg yolks, beaten
• ¼ teaspoon vanilla extract

Directions

• Directions
• Start heating oven to 425 F. Cut off top of 1 large ripe pineapple. With knife and spoon, cut out pineapple meat from inside, leaving ½ inch thick shell.
• From pineapple meat, cut off core, then cut into thin slices, in saucepan, simmer with ¼ cup granulated sugar for 5 minutes. Drain well.
• Now, into pineapple shell, spoon crème Patissiere and drained pineapple in layers until shell is filled ending with crème Patissiere. Toss 2 tablespoon macaroon crumbs with 2 teaspoon melted butter or margarine, sprinkle over top. (Save any leftover crème and fruit for next day’s lunch.)
• Day before: (Crème Patissiere) In double boiler, heat cream. Combine sugar, flour and salt. Add to egg yolks, beat until well mixed.
• Stir some of hot cream mixture into egg yolks, mix well. Stir egg mixture into the remaining cream mixture in double boiler.
• Cook over hot water, stirring occasionally, about 15 minutes or until mixture is thickened and coats spoon. Remove from heat.
• Add vanilla, cover surface with waxed paper, refrigerate overnight.