Flan de piña or pineapple flan
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Additional Time
2 hrs
-
Total Time
1 hr 30 mins
-
Servings
10
-
Course
Dessert
-
Cuisine
South American, American, Mexican, Caribbean, Ecuadorian
Flan de piña or pineapple flan
Description
Flan de piña or pineapple flan starts with a caramel base made by heating sugar and water until it turns a deep amber, poured carefully into buttered molds. The flan custard blends fresh pineapple juice, sugar, and tapioca starch cooked until thickened, then combined with eggs, milk, vanilla, and rum to deepen the flavor profile. Strained and poured over the caramel, the flan molds are baked in a water bath to create a smooth, set custard with a glossy caramel top. The result is a dessert that balances the acidity of pineapple with the richness of a classic flan.
The custard’s texture is creamy but firm enough to slice, with a subtle pineapple aroma and vanilla undertones. Baking in a bain-marie prevents curdling or cracking and allows gentle heat to cook the eggs evenly. Optionally, caramelized pineapple slices enhance the presentation and introduce a caramelized sugar crust with fruity notes.
This flan is best served chilled, making it a refreshing option for warm weather or after a heavier meal. Individual servings in ramekins make it convenient for portion control. The use of rum and vanilla gives the dish an aromatic depth without overpowering the pineapple’s brightness.
Ingredients
- 2 cups sugar 1 cup for caramel and 1 cup for the flan
- ½ cup of water
- 2 ½ cups pineapple juice strained and foam removed, from 1 pineapple, pure fresh
- 1 tbs tapioca starch can also use corn starch
- 1 cup milk whole
- 10 egg
- 1 tsp vanilla extract
- 2 tbs rum
- 10 buttered oven proof ramekins or flan molds
- Large oven proof dish filled with water
Caramelized pineapple slices
- brown sugar
- pineapple fresh, sliced
Instructions
- To make the caramel, bring 1 cup of sugar and ½ cup of water to a boil over medium heat and boil until it gets a deep amber color, about 8-10 minutes.
- Pour the hot caramel into the previously buttered flan molds or ramekins and try to distribute it evenly on the bottom of the molds.
- Combine the pineapple juice with the sugar and tapioca starch in a small saucepan over low heat and bring to a boil, keep an eye on it as it is prone to boil over, let simmer until it begins to thicken, about 5-8 minutes, remove and cool completely.
- Pre-heat oven to 350 F
- Beat the eggs on low speed; slowly mix in the pineapple mixture, the milk, the vanilla, and the rum until well combined
- Strain the flan mixture and pour into the caramel coated molds.
- Place the flan molds in the oven dish with water – the water should cover at least ½ of the height of the ramekins - and bake until the flans solidify, about 45-50 minutes.
- Let the flans cool completely, then refrigerate for a couple of hour.
- To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
- Serve alone or accompanied by fresh berries or with caramelized pineapple slices
Caramelized pineapple slices
- Pour a spoonful of brown sugar over a pineapple slice and place under the broiler until the sugar begins to bubble and caramelize.
User Reviews
Overall Rating
4.9
You'll Also Love
