Yummy Easy Ecuadorian Flan Recipe
Yummy Easy Ecuadorian Flan Recipe. This is a traditional Ecuadorian pineapple flan recipe, easy to make super yummy and can be enjoyed as a dessert with a cup of coffee.
Equipment
- large flan mold or 2 medium flan mold (spray with pan release of grease with butter or margarine)
- Large deep baking tray filled with hot water
Ingredients
- 3 cups granulated sugar
- 1 cup of water
- 2 cups fresh pineapple juice
- 1 tbs corn starch
- 1 cup whole milk
- 10 whole eggs
- 1 1/2 tsp natural vanilla extract
- 2 tbs brandy
Instructions
- Instructions
- To prepare the caramel, add two cups of sugar and one cup of water and bring to a boil over medium until the liquid turns into an dark amber color about 10-12 minutes.
- Fill the greased flan molds with the prepared caramel just under the rim of the flan molds
- Preheat your oven to 340F (170C)
- In a pot add the pineapple juice, 1 cup of sugar and 1 tablespoon of cornstarch and cook on low heat stirring occasionally until it comes to a boil and starts to thicken.
- Set aside for it to cool.
- In a bowl add the eggs and beat on slow speed until liquid.
- Add the cooked pineapple mixture, brandy, milk and vanilla extract and continue to ix them together until well combined.
- Pour flan mixture through a strainer into another bowl
- Fill the flan molds just under the rim
- Place filled flan mold onto water filled baking tray. The water should cover half of the flan molds.
- Place into oven and bake for 40-50 minutes or until flan has set
- Let the flans cool completely, then refrigerate for a couple of hour.
- Once flan is bake, gently flip it on to a plate and refrigerate for at least 2 hours before eating.
