Lime Flan with Caramelized Pineapple
Ingredients
| 2 tsp | 10 ml | cornstarch |
| 1 | vanilla bean | |
| 1 cup | 240 ml | condensed milk |
| 2/3 cup | 160 ml | sugar |
| 1/4 cup | 60 ml | water |
| 1/4 cup | 60 ml | lime juice |
| 1 1/4 cup | 300 ml | egg substitute |
| 1 tsp | 5 ml | lime zest |
| 3/4 cup | 180 ml | milk |
| for greasing | nonstick vegetable oil spray | |
| 1/2 | pineapple | |
| 2 tbsp | 30 ml | lime juice |
| 2 tbsp | 30 ml | mint |
Instructions
Make the flan:
- Set the rack in the middle of the oven and heat it to 325°F. Place a cake pan with sides 1 1/2 inches high and 9 inches across in the oven.
- In a small saucepan, bring the lime juice to a low boil. Remove it from the heat and let it cool.
- Mix 1/4 cup of water and the sugar in a saucepan over medium-low heat until the sugar melts. Turn up the heat and let it boil without stirring for about 6 minutes, scraping the sides of the pan down with a wet pastry brush, swirling it now and then. Carefully pour the hot caramel into the hot cake pan. Using oven mitts, tilt the pan to cover the bottom evenly. Set it aside.
- Mix the milk with less fat and the cornstarch in a 1-cup glass measuring cup, stirring them together. Mix the condensed milk, lime peel and lime juice in a large bowl. Use a spoon to add the vanilla bean seeds. Mix by stirring after adding the egg substitute; mix in the cornstarch mixture.
- Put the custard on top of the caramel in the pan. The cake pan should go in the big roasting pan. Adding enough hot water to the roasting pan to cover half of the cake pan's sides is helpful. Use foil to cover the roasting pan.
- It will take about 50 minutes of baking to get the custard set around the edges and moveable in the middle when the pan is gently shaken. Do not bake it for too long, or the custard will curdle. Place the cake pan on a rack and let the flan cool. Cover the flan and put it in the fridge overnight.
Make the pineapple: 7. Use a nonstick spray to coat a big nonstick skillet. Set the pan on high heat. Put 8 pineapple slices in the pan and cook for about 2 minutes on each side until golden brown. Put one tbsp of lime juice on top of the pineapple. Move the pineapple to a plate using a spatula. Clean the pan and then spray it with more nonstick spray. Do it again with the last eight pineapple slices and the last tbsp of lime juice. Cut the pineapple slices in half across the middle. Add chopped mint. 8. To loosen the flan, run a small knife around the sides of the cake pan. Flip the flan over onto a platter. After cutting it into wedges, serve with the pineapple.
Prep Time: 30 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour 20 Minutes | Serving: 8