Plants and products shipped from Mexico included the pineapple.
Spread pineapple on a baking sheet.
Roast, stirring once halfway, until caramelized, 15 to 20 minutes.
Photo: Jenny Huang
Let cool for 10 minutes.
Meanwhile, place an 8-inch-square glass baking dish by the stove.
Immediately pour into the baking dish.
Tilt to coat the bottom.
Reduce oven temperature to 375F.
Put a kettle of water on to boil for a water bath.
Combine the pineapple, egg yolks, condensed milk, evaporated milk and vanilla in a blender.
Pour into the baking dish.
(The caramel may crack when you add the custard: that’s normal.)
Place the baking dish in a larger pan.
Pour in enough boiling water to come halfway up the sides of the baking dish.
Bake the flan for 30 minutes.
Let the flan cool in the water bath on a rack for about 20 minutes.
Run a knife around the edges and invert the flan onto a cutting board.
Cut into 12 squares and serve with more pineapple, if desired.
To make ahead
Refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
