Pineapple Flan Recipe

Make caramel

Place 1 cup granulated sugar and 2 tablespoons water in a clean, heavy saucepan over medium heat. Stir just to combine, then stop stirring. Swirl the pan occasionally for even melting. When the sugar melts and turns a deep amber (6–8 minutes), remove from heat and carefully stir in 1 teaspoon lime juice if using to prevent crystallization. Immediately and carefully pour the hot caramel into an 8-inch round flan mold, small cake pan, or into six 6-ounce ramekins, tilting to coat the bottom evenly. Set aside to harden.

Preheat and prepare

Preheat oven to 325°F (160°C). Place a kettle of water on to boil for a water bath (bain-marie).

Warm dairy and pineapple

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1 cup pineapple purée. Warm over medium heat just until small bubbles form at the edge and the mixture is steaming (do not boil), about 3–5 minutes. Remove from heat and let sit 5 minutes to infuse pineapple flavor.

Whisk eggs and sugar

While the dairy is warming, in a large bowl whisk together 4 whole eggs, 1 egg yolk, and 1 cup granulated sugar until combined and slightly frothy. Add 1 teaspoon vanilla extract and 1 teaspoon fine sea salt and whisk to combine.

Temper eggs

Slowly pour about one-third of the warm milk-pineapple mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Then gradually whisk in the remaining milk mixture until smooth and homogenous.

Strain custard

Pour the custard through a fine-mesh sieve into a clean measuring cup or bowl to remove any cooked egg bits and pineapple fibers. This yields a silky texture.

Assemble for baking

Pour the strained custard over the set caramel in the flan mold or divide evenly among the prepared ramekins. Place the filled mold or ramekins into a roasting pan large enough to hold them with space between. Pour hot water from the kettle into the roasting pan to come halfway up the sides of the mold/ramekins to create a water bath.

Bake

Carefully transfer the roasting pan to the preheated oven. Bake until the flan is set around the edges but still slightly jiggly in the center, about 40–50 minutes for an 8-inch mold or 25–30 minutes for 6-ounce ramekins. An instant-read thermometer inserted near the center should read about 175–180°F (80–82°C).

Cool and chill

Remove the mold or ramekins from the water bath and let cool to room temperature on a wire rack for 1 hour. Then refrigerate, uncovered, at least 4 hours or overnight to fully set and develop flavor.

Unmold

When ready to serve, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold or ramekin, then invert quickly. Gently lift the mold—caramel will flow over the custard. If any caramel sticks to the mold, tap lightly to release.

Garnish and serve

Arrange pineapple rings or brunoise on top or alongside each slice, sprinkle with 2 tablespoons toasted coconut flakes and garnish with mint leaves. Serve chilled. Leftovers can be refrigerated covered for up to 3 days.