Pineapple Flan
If you like pineapples add this pineapple flan to your list of sweets
In my early days of flan-experimenting, the process was intimidating. Many, many flans later, (some successes and some complete disasters), I’ve pretty much mastered the art of flan-making. I learned that you can make a flan with various creams, milks and even cream cheeses. You can include juicy fruits or starchy vegetables in a flan.
The other challenge is having the patience to wait until the flan is completely cooled. Sometimes one must wait overnight for the flan to be chilled and firm. It’s not easy, specially if you are anxious to see your creation. It’s worth the wait.
It’s been a while since I’ve made a flan. I have many on the blog but I have never made a pineapple flan. Today is the day!
This one is packed with pineapple flavor because it has plenty of crushed pineapple in juice and pineapple syrup in the mix. And it’s decorated with what else?… slices of pineapple of course!
Related Recipe: Banana Flan
The texture is less dense and a bit fluffy, it feels very light because it only calls for evaporated milk, no whole milk. If you want a more firm flan, switch to whole milk. It’s tasty either way. I can’t choose which I like more.
If you are a fan of pineapple like I am, this is it. I hope you make this and add it to your list of sweets to make for your loved ones. It’s a pretty centerpiece for a party and feeds a large crowd. Who could ask for anything more?
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Pineapple Flan
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: Serves 12 1x
Ingredients
1/3 cup sugar
1 (12 ounce can) evaporated milk
1 (14 ounce can) sweetened condensed milk
6 slices of canned pineapple in heavy syrup
1/3 cup pineapple syrup from canned pineapple slices
1 cup canned crushed pineapple in pineapple juice
6 eggs
6 maraschino cherries
mint sprig for garnish
Instructions
Preheat oven to 350° F.
Heat sugar over medium-high heat in a medium pan. Swirl until mixture is light amber color and sugar has dissolved. Do not stir. Pour in a 9-inch baking pan. Using an oven mitt, carefully swirl around to coat bottom of pan.
Place evaporated milk, sweetened condensed milk, pineapple syrup, crushed pineapple and eggs in a blender container. Blend on medium speed for 10 seconds. Pour mixture into prepared pan. Place prepared pan in a large roasting pan and fill roasting pan with hot water approximately half way up the baking pan. With with aluminum foil and carefully place in oven.
Bake for 45-50 minutes. Remove from oven and place on cooling rack. Flan will be wobbly. Let cool covered in the water-filled roasting pan for 2 hours then remove mold from roasting pan. refrigerate overnight.
To serve, run a small knife on the edge of the flan. Invert on a serving plate shaking gently to release the flan. Garnish with pineapple slices, maraschino cherries and mint and enjoy.
