Coco y Pina

FLAN

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Flan de Coco y Pina

 

Instructions

Preheat oven to 350° F.

 

Heat the sugar and water in a pan over a low fire until the bubbles are small. The sugar should drip off the spoon.

 

Pour the hot sugar in a 9-inch round baking pan.

 

Sprinkle the shredded pineapple all over the caramel and set aside.

 

In another bowl, mix the eggs, the 3 milks, vanilla, and lemon juice, and whisk.

 

Pour the milk and egg mixture over the sugar and pineapple.

 

Set the flan mixture inside a larger pan and fill the outer pan half way up the 9 inch round pan with hot water.

 

Bake for 1 hour 10 minutes, or until the flan is firm.

 

Remove the pan from the hot water bath and place the baking pan in an ice bath for 5 minutes to cool.

 

Place the flan in the refrigerator for up to one hour.

 

Place a platter over the pan, flip the flan out onto the platter, and serve.

 

Ingredients

 

1 cup of light brown sugar, packed

 

1 (20 ounce) can of crushed pineapple, drained

 

1-2 tablespoons of water

 

6 large eggs

 

1 (14 ounce) can of coconut milk

 

1 (14 ounce) can of condensed milk

 

6 ounces of evaporated milk

 

1 tablespoon of vanilla extract

 

1 tablespoon of fresh lemon juice

 

½ cup of maraschino cherries (optional)

 

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