Fresh Pineapple Custard

A

• 2 cups fresh pineapple juice
• 2 cups sugar

1. In a large saucepan, mix ingredients included in A and boil, without stirring, until syrup thickens to light stage (Candy Thermometer — 222°F.). Remove from heat and allow to cool.
2. Preheat oven to 350°F.
3. Caramelize a round 8 x 3