Pineapple Custard Cups

Ingredients

1 can (14 to 16 ounces) pineapple chunks in syrup, drained, syrup reserved
½ cup sugar
¼ cup flour
1/8 teaspoon salt
2/3 cup syrup from pineapple
3 tablespoons lemon juice
grated peel from 1 lemon
3 egg yolks beaten
2 tablespoons melted butter
¾ cup milk
3 egg whites, stiffly beaten

Preparation

Preheat oven to 325°. Mix sugar, flour and salt; add pineapple syrup, lemon juice, peel, egg yolks, and the melted butter and milk. Fold in egg whites. Put equal portions of pineapple chunks in 6 custard cups; pour custard mixture over pineapple chunks. Place custard cups in a large baking pan, place in oven, then pour about 1 inch of hot water into the larger pan. Bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.

Serves 6.