Orange-Scented Flan With Roasted Pineapple

Roasted pineapple can also be served over low-fat ice cream or angel food cake.

Yield: 8 servings (serving size: 1 wedge flan and about 1/2 cup pineapple)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 17%
  • Fat: 4.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 42.9g
  • Fiber: 1.5g
  • Cholesterol: 70mg
  • Iron: 0.6mg
  • Sodium: 67mg
  • Calcium: 72mg

Ingredients

  • 5 cups (1/2-inch-thick) chunks fresh pineapple
  • 1 tablespoon fresh lime juice
  • 1 tablespoon stick margarine or butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon minced fresh mint
  • 2 cups 2% reduced-fat milk
  • 2 teaspoons grated orange rind
  • 1 vanilla bean, split or 3/4 teaspoon vanilla extract
  • 1 1/2 cups sugar, divided
  • 1/2 cup water
  • 3 large eggs
  • 2 large egg whites

Preparation

  1. Preheat oven to 450°.
  2. Combine the first 4 ingredients in a 3-quart casserole. Bake at 450° for 40 minutes, stirring once. Remove from oven. Stir in mint; set aside. Reduce oven temperature to 325°.
  3. Combine the milk, orange rind, and vanilla bean in a medium saucepan. Bring to a simmer over low heat; cook 10 minutes. Remove from heat; discard vanilla bean. (If using vanilla extract, remove milk mixture from heat; stir in extract.)
  4. Combine 3/4 cup sugar and water in a small heavy saucepan over medium heat; cook until golden (about 15 minutes). Immediately pour into a 9-inch round cake pan, tipping quickly until the caramelized sugar coats bottom of pan.
  5. Combine milk mixture, 3/4 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Pour mixture into prepared pan. Place cake pan in a large shallow pan; add hot water to shallow pan to a depth of 1 inch. Cover with foil; bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cake pan from water; cool completely on a wire rack. Cover and chill at least 3 hours.
  6. Loosen the edges of the flan with a knife or rubber spatula. Place a plate, upside down, on top of pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan. Cut flan into 8 wedges; top with pineapple mixture.
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