Pineapple Cinnamon Custard Parfaits cover

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Pineapple Cinnamon Custard Parfaits

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Ingredients

Warning0 allergens identified

Pineapple Cinnamon Custard Parfaits

Cinnamon Sugar Pineapple

1 pineappleskinned, core removed, fruit diced

4 tablespoons granulated sugar

1 tbsp cinnamon

Pineapple Cinnamon Custard

1 ½ cups heavy cream

1 cup unsweetened pineapple juice

⅔ cup granulated sugar

4 egg yolks

4 tablespoons cornstarch

¾ tsp sea salt

¼ tsp cinnamon

2 tablespoons butter

Whipped Cream

1 cup heavy cream

2 tablespoons powdered sugar

Other

crumbled graham crackersfor layering

Instructions

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Cinnamon Sugar Pineapple

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Toss pineapple cubes into cinnamon and sugar until fully coated.

Place on baking sheet and bake for 15 minutes.

Allow to cool.

Custard

Whisk dry ingredients together in a medium pot.

Pour in about ½ cup cream into the pot and whisk with the dry ingredients. Combining a little liquid with the dry ingredients first will help prevent clumping.

Pour in the rest of the cream and the pineapple juice and whisk to fully combine.

Whisk in the egg yolks.

Turn on the heat to just below medium and cook, whisking constantly, for about 7-9 minutes, or until the custard starts to thicken.

Cook the custard for another 30 seconds to a minute so that it starts to set. Be careful; once it starts to thicken, things move quickly and it can easily thicken too much too fast.

Remove from the heat and pour the custard through a fine mesh strainer.

Whisk in the butter, stirring for a couple of minutes to make sure it fully incorporates and emulsifies. Rushing this or undermixing the butter may cause a grainier texture.

At this point, you can chill the custard in the fridge for 3-4 hours until it sets up even more, or you can eat it as is.

Whipped Cream

Using an electric hand mixer, whip the cream and sugar until it forms soft peaks. This should take a few minutes.

Assembly

The order is up to you and may depend on how thick your custard is, but we like to layer graham crackers, custard, cinnamon sugar pineapple, and whipped cream.

My Calorie Intake

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Tips & Tricks (5)

Temper Your Egg Yolks Properly 🥚
Slowly whisk hot pineapple juice mixture into egg yolks while whisking constantly to prevent scrambling, then return to heat for a silky custard that won't break.
Toast Your Graham Crackers 🍯
Lightly toast crumbled graham crackers in butter for 2-3 minutes before layering to enhance their flavor and prevent them from becoming soggy too quickly.
Control Cinnamon Intensity ✨
Bloom your cinnamon in the warm custard base rather than mixing it cold to develop deeper, more complex cinnamon notes without harshness or grittiness.
Whip Cream to Soft Peaks 🍋
Chill your bowl and beaters, then whip heavy cream only to soft peaks and fold gently into parfaits just before serving to maintain a light, airy texture that won't deflate.
Balance Acidity with Caramelization 🍍
Sauté pineapple pieces in butter with cinnamon sugar until edges caramelize to mellow the tropical tartness and create deeper flavor complexity in the custard pairing.