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New Providence Pineapple Custard

1 quart of cream. 1/2 pound of sugar, 2 ounces of corn starch. 10 yolks of eggs. 3/4 pound of pineapple. A small cup of milk to mix the starch. A pinch of salt.

Cut the pineapple in small dice, and if not quite ripe and sweet stew it in some syrup formed by covering it with white sugar.

Boil the cream with the half pound of sugar in it. Mix the starch with the cup of milk; pour the boiling cream to that, causing it to thicken without being quite cooked; beat the yolks and stir in, and then the pineapple. Bake.