2 cups sponge cake pieces
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
9 ounces crushed pineapple
3 eggs
2 tablespoons sugar
1/4 teaspoon pure almond extract
1 cup milk

Distribute sponge cake pieces evenly into five lightly buttered 5 ounce custard cups. Beat eggs until fluffy and light; Beat in salt, sugar and almond and vanilla extract. Blend in undrained pineapple and milk, spoon liquid over cake and set cups in pan of water to bake. Bake at 350° F for 40 to 45 minutes until set; cool on wire rack. Turn out on serving plate and spoon additional crushed pineapple or thin red jelly over top of each serving. Recipe makes 5 servings.