Pineapple Quesillo - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk
4 eggs
1 1/2 cups whole milk
1 (13.25 ounce) can sliced pineapple in heavy syrup, syrup reserved
1 tablespoon coconut-flavored rum (such as Malibu(R))

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.