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Flan de Pina (Colombian Pineapple Custar




Source of Recipe


Brenda Lee Olson


Recipe Introduction


recipe from Chef Joe Barkson, Worldwide Recipes




List of Ingredients




1/4 cup (60 ml) sugar
1 cup (250 ml) unsweetened pineapple juice
1 cup (250 ml) sugar
4 eggs



Recipe



Place the 1/4 cup (60 ml) sugar in a small saucepan and cook over moderate heat until the sugar melts and turns golden brown. Pour this into a 6-cup (1.5 L) mold (or into 6 individual ramekins) and tilt to cover the entire bottom of the mold.

Combine the pineapple juice and the remaining sugar in a small saucepan and cook over moderate heat until the liquid is reduced by half and is quite thick. Remove from the heat and allow to cool to room temperature. Beat the eggs thoroughly, and add the pineapple syrup gradually. You don't want bubbles in the mixture.

Pour into the mold and place the mold in a large baking dish filled with enough hot water to reach halfway up the side of the mold. Bake in a preheated 350F (180C) oven for 1 hour, until the custard is set and a knife inserted in the middle comes out clean.

Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. To unmold, run a knife around the edge of the mold and invert onto a serving platter.

Serves 4 to 6.

Note from BL: Other juices such as mango, papaya or orange can be used singly or in combination as well. It tastes best with a citrus-type juice.