3 cups frozen pineapple juice
3 cup sugar
12 eggs
1/2 cup raisins

Boil pineapple juice and sugar together until about a pint of syrup remains. Reserve 1 cup syrup. Beat eggs until light and fluffy; add remaining syrup. Add raisins; pour into 2 quart mold. Place mold in pan of water. Bake at 350° F for 1 hour or until done. Cool. Place on a platter; pour reserved syrup over custard. Garnish with pineapple, if desired.