1
Allow the custard to cool completely, and divide into 5 equal parts.
2
Bake for 40 minutes, until the custard is set in the middle.
3
Cover this evenly with the pineapple and pour in the cheese-custard mixture.
4
Bake in custard cups, set in hot water, in a moderate oven.
5
The lighter the eggs are beaten, the thicker and richer the custard.