Yummy Easy Ecuadorian Flan Recipe

This yummy easy Ecuadorian flan recipe is a traditional pineapple flan with a smooth, lightly set custard and a caramel topping. Unlike classic milk-only flans, Ecuadorian flan often includes pineapple juice, which gives the custard a subtle fruity note and a lighter texture.

The flan is simple to prepare using everyday ingredients and a gentle water bath. It is commonly enjoyed as a dessert with coffee and is a familiar treat at family gatherings. If you are looking for an easy Ecuadorian dessert that stands out from other flan recipes, this pineapple flan is a great place to start.

Why You’ll Love This Ecuadorian Flan Recipe

• Traditional Ecuadorian flavor made with pineapple juice, giving the custard a light tropical note that sets it apart from classic flan.
• Smooth, lightly set texture that firms up beautifully after chilling without becoming dense or rubbery.
• Simple ingredients and method using pantry staples and a gentle water bath for consistent results.
• Balanced sweetness where the caramel and pineapple complement the custard instead of overpowering it.
• Perfect make-ahead dessert that improves in texture after resting in the refrigerator.

Expert Tips for Ecuadorian Pineapple Flan

• Do not overcook the caramel. A medium amber color gives a balanced bitterness that pairs well with pineapple. Dark caramel can overpower the custard.
• Cook the pineapple mixture fully before mixing. This activates the cornstarch and prevents excess moisture from loosening the custard.
• Let the pineapple base cool slightly before adding eggs. This helps avoid curdling and keeps the flan smooth.
• Straining the custard improves texture. It removes air bubbles and ensures a clean, even set.
• Remove the flan while the center still jiggles. The custard continues to firm as it cools and chills.

Ingredients

For the Caramel

• 3 cups granulated sugar
• 1 cup water

For the Flan

• 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

Equipment

• 1 large flan mold or 2 medium flan molds (greased with butter or pan spray)
• Large deep baking tray filled with hot water

Instructions

Step 1: Make the caramel. Combine 2 cups of the sugar and the water in a saucepan set over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 to 12 minutes.

Step 2: Prepare the molds. Carefully pour the hot caramel into the greased flan molds, tilting them so the caramel evenly coats the bottom. Set aside to harden.

Step 3: Preheat the oven. Preheat the oven to 340°F (170°C).

Step 4: Cook the pineapple base. In a saucepan, combine the pineapple juice, remaining 1 cup of sugar, and cornstarch. Cook over low heat, stirring occasionally, until the mixture comes to a gentle boil and thickens. Remove from heat and allow it to cool slightly.

Step 5: Mix the custard. In a bowl, beat the eggs on low speed until smooth. Add the cooled pineapple mixture, brandy, milk, and vanilla extract, mixing until fully combined.

Step 6: Strain the mixture. Pour the custard through a fine-mesh strainer into a clean bowl to remove bubbles and ensure a smooth texture.

Step 7: Fill the molds. Divide the custard evenly between the prepared flan molds, filling just below the rim.

Step 8: Bake in a water bath. Place the filled molds into a deep baking tray. Add hot water until it reaches halfway up the sides of the molds. Bake for 40 to 50 minutes, until the flan is set but still slightly jiggly in the center.

Step 9: Cool and chill. Remove the flans from the oven and water bath. Let them cool completely, then refrigerate for several hours.

Step 10: Unmold and serve. Carefully invert each flan onto a plate. Refrigerate for at least 2 hours before serving.

Storage and Make-Ahead Tips

• Store Ecuadorian pineapple flan covered or in an airtight container in the refrigerator.
• The flan keeps well for up to 3 days when properly chilled.
• The custard firms slightly as it rests, and the caramel softens over time.
• Freezing is not recommended, as it can cause excess moisture and affect texture after thawing.

Frequently Asked Questions About Ecuadorian Flan

More Flan Recipes You’ll Love

• Brazilian Flan (Pudim de Leite Condensado)
• Easy Caramel Flan Without Condensed Milk
• Easy Mexican Caramel Flan Recipe
• Filipino Leche Flan (Traditional Custard Dessert)
• Pumpkin Flan (Flan de Calabaza With Caramel Sauce)
• Portuguese Vanilla Flan (Pudim de Baunilha)
• Coconut Flan (Flan de Coco)
• Espresso Flan with Caramel Sauce
• Orange Flan (Citrus Caramel Custard)
• Easy Protein Flan (Whey Custard)

Yummy Easy Ecuadorian Flan Recipe

Marcela Arias

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.

4.84 from 12 votes

Print Recipe Pin Recipe

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 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.

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