Ingredient | ULF # | Portion |
---|---|---|
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 |
Cargill Sugar Cane, divided | 340164 | 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, cane 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.