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Flan de piña or pineapple flan
4.9 from 243 votes

Flan de piña or pineapple flan

Flan de piña combines the smooth texture of traditional flan with fresh pineapple juice, creating a delicate tropical dessert characterized by a bright, fruity caramel layer. The flan’s custard is thickened with tapioca starch and enriched with eggs, milk, and rum for complexity. A rich caramel coats the base, topped optionally with caramelized pineapple slices that add both texture and natural sweetness. This flan sets in individual buttered ramekins using a water bath to ensure gentle cooking and a consistent, creamy finish.

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

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

    Cup of Yum
  1. 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.
  2. Pour the hot caramel into the previously buttered flan molds or ramekins and try to distribute it evenly on the bottom of the molds.
  3. 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.
  4. Pre-heat oven to 350 F
  5. Beat the eggs on low speed; slowly mix in the pineapple mixture, the milk, the vanilla, and the rum until well combined
  6. Strain the flan mixture and pour into the caramel coated molds.
  7. 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.
  8. Let the flans cool completely, then refrigerate for a couple of hour.
  9. To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
  10. Serve alone or accompanied by fresh berries or with caramelized pineapple slices
Caramelized pineapple slices
  1. Pour a spoonful of brown sugar over a pineapple slice and place under the broiler until the sugar begins to bubble and caramelize.