Orange Cream with Caramelized Pineapple

1 3/4 Ecodoses of milk

1 orange

orange aroma to taste

4 whole eggs

1 dl maraschino (less than ½ a cup)

1 cup sugar

vanilla extract to taste

½ lb. pineapple

1 3/4 Ecodoses of water

 

First, boil the milk with the orange skin and the vanilla extract. Aside mix 2/3 cups of sugar with the eggs, orange juice and orange aroma. Add the milk to the mixture and fill the ceramic ramekins. Cook them covered with a sheet of aluminum foil in the pressure cooker basket, for 4 minutes after the first whistle, with 2/3 cups of water. Once cooked, open and let cool. Meanwhile, cut the pineapple into very thin slices. Caramelize the remaining sugar (about 1/3 cup) with a tablespoon of water. Once the caramel has become a dark amber color, add the maraschino and two tablespoons of water. Add the pineapple until flavored. Serve the orange cream directly onto the ramekins with warm the caramelized pineapple on top.