Recipe: Rozanne Gold's Pineapple Flan

Friday, November 01, 2013

1 cup sugar
4 extra-large eggs, plus 4 extra-large egg yolks
2 cups unsweetened pineapple juice

Preheat the oven to 375 degrees.  Melt 1/2 cup of the sugar in a small nonstick skillet over medium-high heat, stirring constantly with a wooden spoon, 3 minutes, until a clear dark caramel forms.  Carefully divide among 5 (5-ounce) custard cups.  Place the cups in the deep baking dish.  Using an electric mixer, beat the whole eggs and yolks. Add the remaining 1/2 cup sugar and beat 1 minute; beat in the pineapple juice.  Divide mixture among the cups.  Add 2 inches of boiling water to the baking dish.  Bake 40 to 45 minutes until firm.  Remove the cups from the pan and cool.  Cover and refrigerate until very cold.  Unmold onto plates.  Serves 5


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Comments [3]

Same question as Margaret. Also, more detailed recipe here:

Nov. 15 2013 12:39 PM
Nancy Sinkoff from NYC

I have the same question as Margaret above!

Nov. 14 2013 04:15 PM

Rather than individual custard cups can a single larger mold be used to make the Pineapple Flan?

Nov. 01 2013 02:24 PM

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