Technical Stages :

• Open the can and keep the syrup. Put it in a pot with the sugar and bring to a boil until it becomes a bit thicker.
• Once it is slightly reduced, add the blended (except for 3 diced slices) pineapple.
• Make a blond caramel directly in a baking pan and coat the the sides of the pan with it.
• In a large bowl, mix the eggs with the cornstarch, lemon juicem kirsch and vanillated sugar. BEat until creamy and smooth. Combine with the pineapple syrup and dice.
• Pour the mix in the caramelized pan and cook in a bain Marie for 1h30 at 180°C or 356°F.
• Let cool and decorate with a bit of chantilly, fresh pineapple and fruits in syrup.
• Serve cold.