This delectably sweet flan gives you tropical island flavors without having to leave your kitchen.
1 cup sugar
36 oz pineapple chunks (fresh or canned)
½ cup pineapple juice
6 large eggs
½ cup all-purpose flour
1 teaspoon lemon zest
4 tablespoons rum
Preheat the oven to 350 degrees F.
To make caramel, place ½ cup of the sugar and 2 tablespoons water into a pan. Place the pan over medium heat and dissolve the sugar, and boil until it turns a dark, fragrant, liquid caramel. Pour into a 9-inch cake pan and swirl to coat the bottom evenly. Set aside.
Crush three-quarters of the pineapple and mix with the pineapple juice and the remaining sugar. Cook the pineapple over medium heat for 10 minutes.
Break the eggs into a bowl and whisk in the flour, lemon zest and rum. Add the pineapple mixture.
Pour the mixture into the prepared pan, place in a roasting pan filled halfway with boiling water, and bake for 1 hour.
Remove the flan from the oven and from the water bath. Cool and store in the refrigerator. For best results, refrigerate the flan overnight in the refrigerator.
To serve, run a knife around the outside edge to loosen the flan. Flip the flan onto a serving plate and pour over any caramel remaining in the pan.
This flan can easily serve 8 people.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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