The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Pineapple Custard (Flan de Pina)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup sugar 1 cup unsweetened pineapple juice 1 cup sugar
4 eggs



1 In the top of a double boiler (6-1/2 cup size) over boiling water melt the 1/4 cup sugar over moderate heat, stirring constantly, until it has melted and is a rich caramel color. Dip the bottom of the container into cold water for a second or two, then turn the mold so that the caramel coats sides as well as bottom. Set aside.
2 In a saucepan combine the pineapple juice and 1 cup sugar and cook, stirring, until the liquid is reduced to half and is quite thick. Cool the syrup. Beat the eggs until they are thick and lemon-colored. Pour the syrup into the eggs in a thin, slow stream, beating all the time. Pour the mixture into the prepared caramelized container. On the top of the stove cook the custard, covered, over barely simmering water for about 2 hours, or until it is set. Cool and refrigerate until ready to serve. Before serving unmold by running a knife between the custard and the container, then place a serving dish over the mold and invert quickly.

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