Recipe: Coconut and Pineapple Custard

1 Break the eggs into a bowl, add half the sugar, the cornstarch and vanilla extract, and whisk vigorously without blanching the mixture. Add the heavy cream and stir.

2 Pour the milk and remaining sugar into a saucepan, stir, bring to a boil and remove from heat.

3 Fold the hot milk into the previous mixture and beat well. Pour everything back into the saucepan and cook over medium heat while whisking rapidly. As soon as the custard thickens, remove the pan from heat.

4 Add the shredded coconut and stir.

5 Spread the pastry over a high-sided dish and prick with a fork.

6 Pour the custard into the pastry-lined mold, spread and smooth the surface with a spatula.

7 Decorate with pineapple slices and bake for 20 minutes at 465°F (240 °C) (gas mark 8).

8 Remove from the oven and let cool. Serve chilled.