2 1/2 cups crushed pineapple
4 tbsp flour
2/3 cup sugar
1/4 tsp salt
1 1/3 cup milk
2 eggs
4 tbsp sugar

Drain pineapple well; measure 3/4 cup. Mix together flour, sugar and salt in top of double boiler. Add 2 tablespoons of the milk; add egg yolks; beat well. Add remaining milk. Cook in double boiler 15 minutes until thick, stirring occasionally. Remove from heat; beat until smooth; cool. Add pineapple. Pour in custard cups. Beat egg whites; beat in 4 tablespoons sugar gradually, then 1 tablespoon pineapple juice; spread on top of custards. Bake in moderate oven at 325° F about 20 minutes until delicately browned. Cool . Makes 5 to 6 Pineapple Meringue Custards.