Small Recipes...Baked Pineapple Custard for Two

I saw a version of this recipe on Epicurious, and had to try it.  But, of course, I needed a recipe for two.  I cut it down to use an easily available 8 ounce can of pineapple, and I used ultragel to make sure I got some set-up of the custard.   I used a 5 x 5” Le Creuset casserole dish, but any 16 ounce baking dish, like a round Corning ware soufflé dish would be fine.  Check your custard with an instant read thermometer, it should be at least 180-185°.
It took half as long as the original larger recipe to bake and it’s so easy to mix it’s easy to serve anytime you have a ham entrée, like ham steak, ham patties, ham loaf or sliced baked ham.
We loved it…I forgot the vanilla, and we all decided it never needed it.  Myrna enjoyed some too…it is gluten free. 
This a perfect Easter dinner recipe; I listed the large size recipe at the bottom for sharing.                      
                Baked Pineapple Custard for Two
  8         fluid ounces  crushed pineapple -- undrained
  1         tablespoon  cornstarch -- or 1 1/2 tbsp. ultra gel
     3/8  cup  Sugar
  1         large  egg -- beaten
     1/4  cup  Milk
     3/8  teaspoon  Vanilla Extract (optional)
Combine sugar and cornstarch or ultra gel.  Add to beaten egg and milk, add vanilla and stir in pineapple.
Mix together and pour into a greased 2 cup baking dish; sprinkle with cinnamon and cut a few small pieces of butter and place on top.
Bake @ 350 degrees for 30 minutes.
Chill leftovers.  Warm slightly in the microwave before serving chilled custard with meat.
Serve with ham or ham patties or ham loaf.
For a larger recipe; use:
20 oz. Can   Crushed Pineapple
2 Tbsp. Cornstarch
2 Eggs Beaten
1 Cup of Sugar
1/2 Cup of Milk
1 Tsp. of Vanilla Extract
Use a larger 9x9" baking dish and bake one hour.