Yummy Easy Ecuadorian Flan Recipe
This yummy easy Ecuadorian flan recipe is a traditional pineapple flan with a smooth custard and caramel topping. Made with simple ingredients, this Ecuadorian dessert is easy to prepare and perfect for enjoying with a cup of coffee.
Equipment
- Large flan mold or 2 medium flan molds, greased with butter or pan spray
- Large deep baking tray filled with hot water
Ingredients
- 3 cups granulated sugar
- 1 cup water
- 2 cups fresh pineapple juice
- 1 tablespoon cornstarch
- 1 cup whole milk
- 10 large eggs
- 1 1/2 teaspoons natural vanilla extract
- 2 tablespoons brandy
Instructions
- To prepare the caramel, add two cups of sugar and one cup of water to a saucepan. Bring to a boil over medium heat until the mixture turns a dark amber color, about 10 to 12 minutes.
- Fill the greased flan molds with the prepared caramel, coating the bottom and filling just under the rim.
- Preheat the oven to 340°F (170°C).
- In a pot, add the pineapple juice, remaining 1 cup of sugar, and cornstarch. Cook on low heat, stirring occasionally, until the mixture comes to a boil and thickens. Set aside to cool.
- In a bowl, add the eggs and beat on low speed until liquid.
- Add the cooked pineapple mixture, brandy, milk, and vanilla extract, and mix until well combined.
- Pour the flan mixture through a strainer into another bowl.
- Fill the flan molds just under the rim.
- Place the filled flan molds onto the water-filled baking tray. The water should reach halfway up the sides of the molds.
- Bake for 40 to 50 minutes, or until the flan has set.
- Let the flans cool completely, then refrigerate for a couple of hours.
- Once cooled, gently invert onto a plate and refrigerate for at least 2 hours before serving.