1 pineapple
1/4 cup sugar
3 tablespoons rum, or 1 teaspoon rum flavoring
1/4 cup butter
— Natillas sauce: —-
1 pint light cream
1/4 teaspoon salt
1/4 cup sugar
1 whole egg
2 egg yolks
1 teaspoon cornstarch
1 teaspoon vanilla extract
Lay pineapple on side and cut a thick slice off one side, being careful not to cut into the leaves.
Carefully scoop out the insides and cut into bite-sized pieces. Keep shell.
Sweeten the pieces to taste with the sugar.
Mix in the rum or rum flavoring.
Put mixture back into shell and dot with butter.
Wrap the pineapple, including leaves, with foil.
Bake for 20 minutes at 350 degrees.
Replace the top, serve warm on pretty platter with the chilled sauce.
SAUCE: Scald the light cream (or half-and half); cool slightly.
Beat the egg and egg yolks with salt and sugar.
Add cornstarch and vanilla.
Add egg mixture to cream.
Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.
