3 tbsp. butter
3 tbsp. flour
1/4 tsp. cardamom, ground (can substitute 1 tsp. vanilla)
1/3 c. sugar
3 eggs, separated
1 qt. milk (regular or 2% kind)
1 (8 oz.) can crushed pineapple
Sliced almonds for garnish

Preheat oven to 325 degrees. Melt butter, add flour and cook for 2 minutes. Add milk and cook on medium heat for 10 minutes. Add 1/3 cup sugar and cool.

Separate eggs, placing yolks into one bowl and whites into another. Beat the yolks and add them to the pudding mixture. Mix well. Drain pineapple and put in a baking dish. Pour the pudding over pineapple and bake for 8-10 minutes.

With clean beaters, whip egg whites with 1 tablespoon sugar until stiff. Pour on top of baked pudding, garnish with almonds and cook for additional 15-20 minutes or until set. Serve cold.