In this popular milk and egg dessert – Latin American children love it as much as children in Spain – the milk is replaced with the juice of a fresh pineapple, which is native to the Amazonian lowlands.

Ingredients: (Serves 4-6)

Caramel:

• 3 tablespoons caster sugar
• 3 teaspoons water
• Juice of ½ lemon

Custard:

• 300 ml/10 fl oz pineapple juice
• 250 g/9 oz granulated sugar
• 6 large egg yolks (add an extra 2 if the eggs are small)

To serve (optional):

• 4-6 tablespoons diced ripe pawpaw or mango
• 1 tablespoons fresh mint leaves

Method:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Make the caramel. Using a wooden spoon, stir the caster sugar into the water and lemon juice in a heavy-based saucepan, bring to the boil over a high heat and cook for a few seconds, until the water evaporates completely and the sugar turns a rich golden brown. Remove from the heat, leave to cool briefly, then divide the caramel between 4-6 individual custard moulds or soufflé dishes. Roll it around to coat the bases. Set aside to cool.

To make the custard, put the pineapple juice and granulated sugar in a heavy-based saucepan and heat gently, stirring with a wooden spoon, until the sugar has dissolved. Increase the heat and boil steadily for 15 minutes or until the volume has reduced by a third. It is ready when the syrup leaves a transparent trail when you lift the spoon.

Meanwhile, put the egg yolks in a blender or food processor and blend thoroughly or beat with a hand-held whisk until well blended. Add the hot syrup in a steady stream with the motor running or beat in vigorously with the whisk. Pour the mixture into the prepared mould or dishes. Transfer to a roasting tin and pour in enough water to come halfway up the sides. Cover with foil, shiny-side down.

Bake the custards in the preheated oven for 30-40 minutes, depending on the size of the molds, or until set – they are ready when firm to the touch.

Leave to cool before un-molding: run a knife around the side of the mold or dish, lay a plate over the top and invert both plate and mold. Serve with pawpaw or mango and mint, if you like – the gentle flavors complement the smoothness and sharpness of the pineapple.