Given the background description of some cooking related query, summarize the question into a title

I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settled I added apple and pineapple. Then I placed the whole mixture in the fridge and the custard was tasting fine at that time. But after a half hour of cooling, when I tasted the mixture it was bitter. I googled about the issue and found out that milk and pineapple are not good friends, but I don't want to waste the whole thing now. Is there any way to reduce the bitterness?
How can I remove bitterness from custard after adding pineapple to it?

A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.I think this means that the baking soda is not reacting fully with the almond milk. Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. What's causing this? Is it possible to adjust our baking powder recipes to use almond milk, or do we need to buy two kinds of milk (one to bake with, one to drink)?While I'm hoping to get a general rule of thumb, here are a couple of the recipes we have noticed this with for reference. Pancakes:1 c. flour1 tbsp. sugar2 tsp. baking powder1/2 tsp. salt1 c. milk1/4 c. oil1 eggand muffins:3/4 cup butter1 cup sugar4 cups flour4 tsp baking powder1/2 tsp salt1 cup raisins, plumped1 egg1 cup milkI did find a Question about almond milk in pancakes, but I'm hoping to get a more general answer about how baking soda/powder and almond milk work together (or, more accurately, fail to work together).
Adjusting baking powder to work with almond milk

I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?
Frying EggsSticking to the Pan