Yummy Easy Ecuadorian Flan Recipe

Instructions

1. 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.
2. Fill the greased flan molds with the prepared caramel just under the rim of the flan molds
3. Preheat your oven to 340F (170C)
4. 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.
5. Set aside for it to cool.
6. In a bowl add the eggs and beat on slow speed until liquid.
7. Add the cooked pineapple mixture, brandy, milk and vanilla extract and continue to ix them together until well combined.
8. Pour flan mixture through a strainer into another bowl
9. Fill the flan molds just under the rim
10. Place filled flan mold onto water filled baking tray. The water should cover half of the flan molds.
11. Place into oven and bake for 40-50 minutes or until flan has set
12. Let the flans cool completely, then refrigerate for a couple of hour.
13. Once flan is bake, gently flip it on to a plate and refrigerate for at least 2 hours before eating.

 

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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.

4.84 from 12 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Ecuadorian

Servings 6 people

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.

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