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Pineapple Flan

Pineapple Flan

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  • Ready In

Joanna

This is a recipe which will satisfy pineapple fans. The pastry cream is the best I've ever tasted.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. To Make Pastry Cream: In a medium bowl, mix 1/2 cup of milk with flour, then stir in the egg yolks. Mix well.
  2. Heat sugar and remaining 1 cup of milk in a saucepan over medium heat. Remove from heat and stir into egg yolk mixture. Return mixture to saucepan and heat until boiling. Turn down heat to low and keep cooking until mixture thickens. Stir in vanilla. Set aside for 15 minutes.
  3. To Make Glaze: In a small saucepan, heat 1 tablespoon of pineapple juice with jam until thickened.
  4. Pour cooled pastry cream into pie shell. Cut pineapple slices into quarters and arrange them decoratively on top of pastry cream. Brush pie with glaze.
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Reviews

SeybeJules
10
9/9/2007

I would try using a double boiler to heat filling. I kept scorching the flan using a regular saucepan. Otherwise, it tasted great

Amanda Duarte
6
7/29/2006

I made this for my aunt when i went to visit her in hawaii and she liked it so much i had to make it again... the only thing i did differently with this recipe was i made whipped cream and put in over the flan and pineapple.. now im making this flan for my uncle in france.

Phyllis
4
10/30/2009

I used non-fat evaporated milk in place of regular milk (only because i didn't have enough on hand), and had no problems with the filling. Just kept an eye on it and stirred often. Not overly sweet, which is good, and the pineapple flavor really stood out. Also, I didn't have pineapple slices, so used crushed, which worked fine. Light, yummy and different!