Active Time

　　30 minutes

　　Total Time

　　1 3/4 hours

　　

Ingredients

Makes 4 servings

　　

For crème anglaise:

1 cup 1% milk

　　4- by 1-inch strip fresh orange zest

　　3 (1/4-inch-thick) slices peeled fresh ginger, smashed

　　1 large egg

　　2 tablespoons sugar

　　1 1/2 teaspoons all-purpose flour

　　

For caramelized pineapple:

3 1/2-lb ripe pineapple (preferably extra-sweet), peeled but not cored

　　1/2 tablespoon sugar

　　1 tablespoon julienned crystallized ginger

　　

Make crème anglaise:

Step 1

Heat milk, zest, and ginger until hot and remove from heat. Let stand 25 minutes, then reheat.

　　

Step 2

Whisk together egg, sugar, flour, and a pinch of salt until smooth. Pour milk through a sieve into a bowl, discarding solids. Gradually whisk hot milk into egg mixture, then transfer to a small saucepan.

　　

Step 3

Cook over moderately low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon and a thermometer registers 170°F, 3 to 5 minutes. (Do not let boil.) Pour custard through a fine sieve into a bowl and cover surface with plastic wrap to prevent a skin from forming. Chill until cold.

　　

Make caramelized pineapple:

Step 4

Preheat broiler.

　　

Step 5

Cut 8 (1/4-inch-thick) slices from middle of pineapple, reserving remainder for another use.

　　

Step 6

Lightly oil a shallow heavy baking pan and arrange pineapple rounds in 1 layer. Sprinkle with sugar and broil 4 inches from heat, rotating pan if necessary for even browning, until caramelized, 7 to 8 minutes. Cool pineapple.

　　

Assemble dessert:

Step 7

Place 1 pineapple round on each dessert plate. Make a cut in each remaining round from edge to center. Working with 1 round at a time and holding round perpendicular to plate, gently twist cut edges away from each other and prop on top of pineapple on plate.

　　

Step 8

Spoon crème anglaise around pineapple and sprinkle with crystallized ginger.

　　

Nutrition Per Serving

>each serving about 133 calories and 2 grams fat

　　#### Nutritional analysis provided by Self

　　Cooks' notes:

　　•Crème anglaise can be made 2 days ahead and chilled, covered.

　　•Pineapple may be broiled up to 1 hour ahead.