Mix the egg yolks with
the sugar, the vanilla sugar, the cinnamon, the flour and two tablespoons
of milk. Bring the remaining milk to the boil. Add the egg yolk mixture
and heat slowly while stirring continuously until the mixture almost
boils. Keep it at this temperature for three minutes while stirring.
Add the chocolate and dissolve it. Pour the natilla in bowls and refrigerate
for 2 hours. Distribute the whipped cream over the natillas.
Measure 1 cup of pineapple syrup and bring this to
the boil with the sugar. Switch off the heat and dissolve the gelatin.
Add the aquavit and the egg yolks. Cut 200 gram pineapple very small
and add this too. Allow the mixture to cool down to lukewarm. Add the
crème fraîche. Whisk the egg whites and carefully stir them through
the pineapple mixture. Pour this into a pudding mold and refrigerate
for at least 4 hours. Decorate with pineapple pieces.