Pudding with Pineapple

Natilla is an egg custard that’s eaten all over Latin America, particularly in Cuba and Colombia, and has roots in the Basque dessert sauce that is like the Spanish crème anglaise. This pudding is great by itself or with fruit, such as the Broiled Pineapple. It fakes on flavors very well–substitute orange juice concentrate or banana nectar for the pineapple juice, if desired. Cornstarch is crucial to thickening the pudding; maizena is Spanish