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

Recipe by Cooking Light March 1998

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Yield:
8 servings (serving size: 1 wedge flan and about 1/2 cup pineapple)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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°.

  • 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.)

  • 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.

  • 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.

  • 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.

Nutrition Facts

219 calories; calories from fat 17%; fat 4.2g; saturated fat 1.9g; mono fat 1.3g; poly fat 0.4g; protein 4.4g; carbohydrates 42.9g; fiber 1.5g; cholesterol 70mg; iron 0.6mg; sodium 67mg; calcium 72mg.
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