Piña Colada Flan
Ingredients
- For the caramel:
- 1 cup white sugar (240g)
- 1/3 cup pineapple juice (80g)
- For the flan:
- 4 large eggs (213g)
- 2 large egg yolks (35g)
- 1 can of Coconut Milk (300g)
- 1 can of Condensed Milk (397g)
- 3/4 cup fresh or canned pineapple (160g)
- 1 tablespoon vanilla extract (15g)
- 1/2 teaspoon salt (5g)
Instructions
- Preheat the oven to 300°F (150°C).
- In a skillet over medium heat, combine the sugar with the pineapple juice and mix well. Once it starts to caramelize, swirl the skillet in circles. When it reaches a shiny amber color, remove it from the heat and carefully pour it into the bottom of the mold. Use oven mitts to hold the mold and spread the caramel evenly. Let it cool.
- In a bowl or blender, blend all the flan ingredients for 30 seconds. Pour the mixture through a strainer over the caramel. Cover the mold and place it in a water bath. Bake the flan for 1 hour and 30 minutes at 300°F (150°C) or until set. If the water in the water bath evaporates, you may need to add more.
- Let the flan cool to room temperature, then refrigerate for 6-8 hours. Refrigeration is necessary before unmolding.
- To serve, carefully flip the flan onto a plate with a rim to catch any drips from the caramel. Enjoy!
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