Categories: Cheese/eggs, Fruits 
      Yield: 4 servings 
  
      2 c  Milk                              1/8    Teasp. salt 
    1/2 c  Granulated sugar                    5    Egg yolks, beaten 
    1/3 c  Flour                             1/4    Teasp. vanilla extract 
  
  1. Start heating oven to 425Ü F. Cut off top of 1 large ripe pineapple. 
  With knife and spoon, cut out pineapple meat from inside, leaving 
  1/2"-thick shell. 
   
  2. From pineapple meat, cut off core; then cut into thin slices; in 
  saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well. 
   
  3. Now, into pineapple shell, spoon Creme Patissiere* and drained pineapple 
  in layers, until shell is filled, ending with Creme Patissiere. Toss 2 
  tablesp. macaroon crumbs with 2 teasp. melted butter or margarine; sprinkle 
  over top. (Save any leftover creme and fruit for next day's lunch.) 
   
  4. Bake pineapple 25 min. or until golden. Serve hot. Makes 4 servings. 
   
  *Creme Patissiere 
   
  Day before: 
   
  1. In double boiler, heat cream. 
   
  2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed. 
   
  3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg 
  mixture into the remaining cream mixture in double boiler. 
   
  4. Cook over hot water, stirring constantly, about 15 min. or until mixture 
  is thickened and coats spoon. Remove from heat. 
   
  5. Add vanilla; cover surface with waxed paper; refrigerate overnight.