For the Pineapple Layer:
Peel and chop the pineapple.
Blenderize 3/4 th of the pineapple into a puree.
Keep the 1/4 of the pineapple aside.
In a pan add the pineapple puree and sugar. Boil for 5 minutes.
Add the rest of the pineapple chunks. Boil for 10 minutes. Take it off the heat.
Whisk 4 eggs together in a bowl.
In another bowl add maida, lemon juice. Now slowly add in the whisked eggs.
Mix the pineapple puree and eggs-maida mixture together.
For the Caramel:
In a pan take 1 cup brown sugar and water to dissolve it. Keep stirring. Once the sugar dissolves shift it into an ovenproof dish.
Add the pineapple layer onto the caramel layer.
In another vessel take some water (bain-marie). Place the puree vessel into it and bake at 200 degree C for about 20 minutes.
Take it out and chill for a 30 minutes.
A creamy thick pineapple puree with a caramelized crunchy top. A tasty dessert perfect for a summer afternoon.