Pineapple Upside-Down Flan

Had you ever thought of preparing a flan version of the classic pineapple upside-down cake? This delicious and creamy vanilla flan recipe makes it possible! Lined with caramel and pineapple, this sweet and fruity flan is garnished with cherries in syrup for a flavorful dessert that will delight your guests.
Reviewed by
Ingredients
10
Portions
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
Preparation
2h 25 mins
1h 40 mins
Easy
  • Preheat the oven to 302 °F.
  • Cook ingredients for the caramel in a pot over low heat until a thick caramel with small bubbles is obtained. Make sure not to stir to keep sugar from crystalizing. Line a flan pan of 7.8 to 9.8 inches in diameter with hot caramel. Carefully place pineapples. Let harden.
  • For the flan: In a small pot cook milk, vanilla, and evaporated milk. Add cream cheese. Cook until dissolved. In a bowl beat eggs and condensed milk. Add to the pot. Cook for 5 minutes or until thick, stirring constantly.
  • Pour the preparation in the caramel-lined pan with care. Cover with aluminum foil. Bake on a water bath for about an hour and a half. Cool slightly and unmold.
  • Garnish pineapple flan with Maraschino cherries. Refrigerate for at least 2 hours before serving.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?