Seperate pineapple rings from juice. Save juice for later. Chop up pineapple into small slices.
Heat milk until warm, but not boiling
In a seperate pan, melt the butter on a low heat. Mix flour in slowly whisking out any lumps. Cook for a further minute or so until the mixture goes like bread crumbs when whisked to make a roux.
Add the juice to the milk and stir. The total liquid should be 1/2 pint. If there’s not enough, add more milk.
Stir milk/pineapple juice mixture slowly into the roux whisking to prevent lumps. Stir in sugar and egg yolk.
Heat for a further 2 minutes, stirring occasionally, until mixture thickens. Stir in pineapple slices.
Divide mixture between 3 or 4 ramekins.
Whisk egg whites and sugar together until stiff peaks form.
Divide meringue between dishes and smooth out with a spoon.
Put ramekins on a baking tray and cook in the oven for 1-1 1/2 hours until meringue is hard on top and has gently browned on top.
Serve with vanilla ice-cream if desired.
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