Pineapple Flan is a tropical twist on the classic flan is creamy, fruity and is perfect for entertaining. Baked in a water bath, this pineapple flan can be whipped up in no time using your blender. Serve garnished with fresh pineapple slices and whipped topping. Today I am sharing how easy it is to make my pineapple flan at home.
When I first ventured into baking, I feared making flan. The thought of baking something in a water bath scared me. Now looking back, now having baked hundreds of flans it makes me giggle that I was afraid of something so minor.
A water bath or a bain marie involves baking with hot water, The hot water helps to evenly distribute the heat around the custard, which prevent the eggs from curdling while baking and helps to prevents cracks on the surface of your baked dessert.
When I made this pineapple flan, we had recently moved in. I had no idea where my roasting pan was, so I improvised and used a larger enamel Dutch cooking pot to use for my water bath – it worked perfectly.
Prepare the caramel sauce over high heat. Once the sugar mixture comes to boil, reduce heat and allow to cook for five minutes. You want the caramel to be a golden-brown color. Carefully pour into your pan and lightly swirl pan to coat.
My pineapple flan custard is made in the blender, yay for easy! For this recipe I used canned pineapple, be sure to drain the pineapple well before adding to the blender.
Once baked carefully remove from water bath and allow flan to cool. Cover and chill for at least three hours or overnight. I usually make my flan in the evening and allow them to chill overnight. Once ready to serve run a knife around the cake pan to help loosen the flan.
Serve garnished with fresh pineapple or additional canned diced pineapple.
Pineapple Flan
By Vianney Rodriguez
Serves 8
For the caramel:
1 cup sugar
¼ cup water
For the pineapple flan:
1 can sweetened condensed milk
1 cup heavy cream
5 eggs
2 egg yolks
2 teaspoons vanilla extract
1 (20 pounce) can diced pineapple, drained
Fresh pineapple or additional can diced pineapple for garnish
Preheat oven to 350 degrees.
To prepare caramel sauce bring to a boil sugar and water in a saucepan over high heat, stir once to incorporate sugar. Once sugar water mixture boils, reduce heat and allow to cook for five minutes or until the syrup turns to a caramel color.
Carefully pour the caramel into an 8-inch round cake pan swirling pan to coat with caramel sauce. Place cake pan into a larger roasting pan.
To prepare flan to a blender add sweetened condensed milk, heavy cream, eggs, egg yolks, vanilla extract and drained diced pineapple. Blend until smooth. Pour flan mixture into caramel prepared cake pan. Place roasting pan with cake pan into oven, carefully fill pan halfway with warm water to create a water bath for the flan.
Bake for one hour, or until toothpick inserted into center comes out clean. Carefully remove roasting pan from oven, remove cake pan from roasting pan and allow to cool for at least thirty minutes. After thirty minutes, cover with plastic film and place in fridge to chill for at least three hours or overnight.
When ready to serve, carefully run a sharp knife around cake pan to loosen flan, place a larger plate over cake pan and flip over to release flan. Serve garnished with fresh pineapple or additional canned diced pineapple.
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