|Dole Pineapple Tidbits in Juice, strain, reserve 1/2 cup juice||175704||1-1/4 cup|
|Sparboe Farms Large Eggs, two yolks set aside||215608||4 each|
|Crystal Granulated Sugar, divided||340162||1/2 cup|
|Argo Cornstarch||236270||1 Tbsp.|
|Grassland Unsalted Butter||214676||2 Tbsp.|
|TIO Pepe Churro Donuts||741297||10 each|
|Fisher Sliced Almonds, toasted||430751||1/2 cup|
|Lyons Creamy Caramel Topping||367193||3/4 cup|
|United Sugar Powdered Sugar||340828||3 Tbsp.|
Add 2 whole eggs, egg yolks, 1/2 cup pineapple juice, granulated sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
Pour mixture into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened; about 7-10 minutes. When the curd has thickened, immediately remove it from the heat and stir in 2 Tbsp. butter. Strain the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a large bowl.
Once cooled, cover the surface of the curd with plastic wrap to prevent skin from forming. Reserve.
Top churro donut with 2 Tbsp. of pineapple curd, 1 Tbsp. of caramel sauce and 2 Tbsp. of pineapple chunks. Add toasted almonds and dust with powdered sugar and a sprinkle of salt. Serve.