Pineapple Flan

I had my wisdom teeth removed last week.  I haven’t had much enthusiasm for eating, and even less enthusiasm for baking.  But last night I wanted dessert.

I had a few requirements – it couldn’t be crunchy or chewy, and it had to be made with things I already had at home.

I had two cans of pineapple, so that seemed like a good start.  I had plenty of eggs, and my CSA had sent me email telling me I was getting fresh eggs in my next delivery, so they needed to be used up.

So I went looking for a pineapple flan recipe.   This one caught my eye because everything went into the blender, so I knew it would come out smooth, and I had a can of Eagle Brand in the panty.

My first attempt at the caramel didn’t work – it crystallized instead of turning into caramel.  So did the second.  For the third try, I added some corn syrup, and it worked much better.  I should have let it get a little bit darker – I thought it would darken more in the oven then it did.

It made a full 48 ounces of filling, and I don’t have 48 ounces of ramekins, so I used 2 16-ounce Corning Ware baking dishes, one Pyrex baking dish, and the rest went into ramekins.  I put a dish towel in the bottom of my 13×9 pan, placed the bowls, put in the caramel, then topped them off with flan. 

Then move the baking dish to the shelf of the (preheated!) oven, and pour hot water into the 13×9 until it’s halfway up the sides of the ramekins.  The towel on the bottom keeps the bottom of the flan from being exposed to direct heat, and the water on the sides makes them bake evenly.

I checked on them every half hour to make sure the water level stayed constant.

When they’re done, let them sit on the counter for half an hour.  At that point, you can serve them warm, or put them in the fridge, covered, and serve them cold.

Pineapple Flan

The pineapple really jumps out.  For company, I’d turn them out onto slices of fresh pineapple, but for a midnight snack, they were perfect just the way they were.

( see the recipe )