Cream together egg and sugar. Add the milk and cook over hot water till the mixture coats the back of a spoon.
Dissolve gelatin in 1/4 cup hot milk and mix into the cooled custard. Add cream mixed with powdered sugar.
Line a ring mould with diced pineapple.
Pour the prepared mixture into the mould. Chill and decorate with remaining pineapple slices.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.