Flan De Piña Or Pineapple Flan Recipes

PINA COLADA FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
• Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
• Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

PINEAPPLE-CARAMEL FLAN

Steps:

• Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature.
• Meanwhile, position rack in center of oven; preheat to 350°F. Stir remaining 3/4 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among six 3/4-cup ramekins or custard cups. Tilt each ramekin to coat bottom with caramel. Set ramekins in 13x9x2-inch baking pan.
• Place egg yolks in large bowl. Whisk in pineapple mixture. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake flans until gently set in center, about 30 minutes. Remove from water; cool. Cover; chill overnight.
• Run small knife around flans. Invert onto plates; allow syrup to run over.

MARIEVILLE'S PINEAPPLE FLAN

Steps:

• For Caramel Sauce, put a cup of sugar in a small saucepan, over low heat. Keep your eye on it. If it burns, you will have to start over. it just needs to melt and be slightly golden that's all. Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the pineapple mixture in it.
• For Pineapple Mixture, bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.
• Carefully pour into caramelized pan and set the mold in pan filled with hot water. Bake in a moderate oven 350* for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigate at least 3 hours.