BAKED PINEAPPLE NATILLAS


  Hot baked pineapple served from its leafy shell is topped with a chilled
  custard sauce.


   1 large fresh pineapple
  about 1/4 cup of sugar
  2 tablespoons dark rum
  1/4 cup butter
     Natillas Sauce


  Lay pineapple on its side and take off a thick slice from one side (that
  does not include the top).  Carefully scoop out the insides and cut
  into bite-sized pieces.


  Sweeten the pieces to taste with about 1/4 cup sugar,  flavor with rum.
  Put pineapple back into shell.  Dot the top with butter, cover with foil
  (including the green leaves)  and bake in a 350 F oven for 20 mins.
  Unwrap and bring to the table on a plate to serve warm, topped with the
  cold Natillas sauce.


  Natillas Sauce


  Scald 1 pint half-and-half; cool slightly. Add 1/4 teaspoon salt, 1/4 cup
  sugar beaten with 1 whole egg and 2 egg yolks, 1 teaspoon cornstarch,
  and 1 teaspoon vanilla.  Cook over hot waters stirring oonstantly, until
  smooth and slightly thickened.  Chill.


1 jigger dark rum, 3 oz pineapple