Flan is one of the most traditional desserts and is undoubtedly always a perfect choice as the final touch to a meal. In this recipe, we enrich the typical vanilla flan with a fruity twist by adding small pieces of pineapple inside and using them for decoration. The pineapple adds...
Ingredients
For the flan
egg eggs8
milk750mL
sugar150g
pineapple or vanilla essence1tsp
pineapple in syrup1can
For the caramel
- sugar8tbsp
water8tbsp
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Pineapple-Filled Flan
For the caramel
- Step 1
Combine the sugar and water in a tube pan or savarin mold. Heat over low heat until a golden caramel forms.
- Step 2
Remove from heat and spread the caramel evenly across the mold. Set aside.
For the flan
- Step 1
Combine the milk and sugar in a saucepan. Heat over low heat until it reaches a boil. Remove from heat and set aside.
- Step 2
Beat the eggs in a bowl. Gradually add the milk and sugar mixture, whisking vigorously to fully integrate the ingredients.
- Step 3
Add the pineapple or vanilla essence and mix well.
- Step 4
Pour the mixture into the caramel-coated savarin mold.
- Step 5
Chop a few slices of pineapple into small pieces and sprinkle them over the flan mixture.
Cooking
- Step 1
Preheat the oven to 150°C (300°F). Cook the flan in a water bath (bain-marie) for 30 to 35 minutes.
- Step 2
Once cooked, remove the flan from the water bath and let it cool to room temperature. Refrigerate for about 4 hours before unmolding.
Presentation
- Step 1
Serve the flan decorated with the remaining pineapple, cut into medium-sized cubes. If desired, accompany with whipped cream sweetened to soft peaks.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the caramel is evenly spread across the mold to avoid sticking when unmolding.
Use fresh pineapple instead of canned for a more natural flavor, but ensure it is sweetened properly.
Refrigerating the flan for at least 4 hours helps it set properly and enhances the flavors.
Serve the flan cold for the best texture and taste.
FAQS
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but ensure it is sweetened properly to match the flavor of canned pineapple in syrup.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the flan from curdling or cracking.
How do I know when the flan is cooked?
The flan is cooked when the edges are set, but the center still jiggles slightly when shaken.
Can I use a different essence instead of pineapple or vanilla?
Yes, you can use other essences like almond or coconut to add a unique flavor to the flan.
How long can I store the flan in the refrigerator?
The flan can be stored in the refrigerator for up to 3 days in an airtight container.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia