• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Laylita's Recipes logo
  • Home
  • En Español
  • About Laylita
  • Videos
  • Recipe Index
  • Ecuadorian Recipes
    • Ecuadorian Breakfast Dishes
    • Ecuadorian Street Food
    • Ecuadorian Soups
    • Ecuadorian Main Meals
    • Ecuadorian Appetizers
  • Latin Recipes
    • Ceviches
    • Empanadas
    • Plantain Recipes
    • Fish and seafood
    • Latin desserts
  • Sites
    • Receitas da Laylita
    • Recettes de Laylita
    • Travel
    • Viajes
Home » All » By Course » Desserts » Pineapple flan {Flan de piña}

Pineapple flan {Flan de piña}

By Layla Pujol 36 Comments

This is my recipe for pineapple flan, also known as flan de piña or queso de piña – a custard like dessert made with fresh pineapple juice, sugar, milk, eggs, vanilla and rum.

Flan de piña or pineapple flan

En español

I enjoy a good flan every now and then, but if it were up to Nicolas we would eat flan every day. I also like to have a change from the classic vanilla flan and add different flavors to the flans. In Ecuador, especially on the coast, it is very common to find flans made with pineapple, coconut, mango, or other fruit. I’ve mentioned before that when I’m cooking for friends I like to make desserts that are relatively low maintenance and that can be made ahead so that I can focus on the appetizers and main meal; flan definitely falls into this category.

Pineapple flan or queso de piña

I used freshly made pure pineapple juice for this flan, you have to strain it and then let the foam rise to the top and remove the foam, but if you are in a hurry you can substitute with a good quality store bought pineapple juice, though you might want to reduce the amount of sugar for the flan if the store bought juice already has sugar. I used whole milk for this pineapple flan because I was out of evaporated milk and it worked just fine.

Flan de piña or pineapple flan

Whenever we made any type of flan with my high school friends we always used evaporated milk or condensed milk or a mix of both, I’m not sure why but a lot of Latin American desserts use them. We were talking about this with some friends from Mexico the other day and our guess was that it has something to do with marketing by a certain large Swiss food product company combined with the fact that not even a decade ago refrigerators were luxury items in many places so many dairy products are sold in cans and sealed bags. This recipe makes about 10 small individual flans, you can also use a large flan mold as well, just increase the cooking time.

Pineaple flan recipe
Flan de pina or pineapple flan

Flan de piña or pineapple flan

Pineapple flan, also known as flan de piña or queso de piña, is a custard like dessert made with fresh pineapple juice, sugar, milk, eggs, vanilla and rum.
4.85 from 76 votes
Print Pin Your Questions and Comments
Course: Dessert, Sweets
Cuisine: Caribbean, Ecuadorian, Latin American, Mexican, South American
Keyword: Flan, Latin style custard, Pineapple, Pineapple flan, Queso de piña
Prep Time: 30 minutes
Cook Time: 1 hour
Refrigeration time: 2 hours
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients

  • 2 cups sugar 1 cup for caramel and 1 cup for the flan
  • ½ cup of water
  • 2 ½ cups pure fresh pineapple juice strained and foam removed, from 1 pineapple
  • 1 tbs tapioca starch – can also use corn starch
  • 1 cup whole milk
  • 10 eggs
  • 1 tsp vanilla extract
  • 2 tbs rum
  • 10 buttered oven proof ramekins or flan molds
  • Large oven proof dish filled with water

Caramelized pineapple slices

  • Brown sugar
  • Fresh pineapple slices

Instructions

  • To make the caramel, bring 1 cup of sugar and ½ cup of water to a boil over medium heat and boil until it gets a deep amber color, about 8-10 minutes.
  • Pour the hot caramel into the previously buttered flan molds or ramekins and try to distribute it evenly on the bottom of the molds.
  • Combine the pineapple juice with the sugar and tapioca starch in a small saucepan over low heat and bring to a boil, keep an eye on it as it is prone to boil over, let simmer until it begins to thicken, about 5-8 minutes, remove and cool completely.
  • Pre-heat oven to 350 F
  • Beat the eggs on low speed; slowly mix in the pineapple mixture, the milk, the vanilla, and the rum until well combined
  • Strain the flan mixture and pour into the caramel coated molds.
  • Place the flan molds in the oven dish with water – the water should cover at least ½ of the height of the ramekins – and bake until the flans solidify, about 45-50 minutes.
  • Let the flans cool completely, then refrigerate for a couple of hour.
  • To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
  • Serve alone or accompanied by fresh berries or with caramelized pineapple slices

Caramelized pineapple slices

  • Pour a spoonful of brown sugar over a pineapple slice and place under the broiler until the sugar begins to bubble and caramelize.

Step by step preparation photos for pineapple flan

Flan recipe
Pineapple flan custard
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Similar Recipes

Filed Under: Central America, Desserts, Eggs, Europe, Fruits, Kid friendly, Mexico, South America

Reader Interactions

Comments

  1. Becky says

    April 23, 2019 at 4:39 pm

    I made your pineapple flan recipe over the weekend, and it is DELICIOUS! Thanks for sharing :)

    Reply
  2. sara says

    March 4, 2014 at 7:04 am

    Can i make this recipe in a large pan? It’s for a school project and I don’t have flan molds.

    Thanks!

    Reply
    • Layla Pujol says

      March 4, 2014 at 9:28 am

      Hi Sara – Yes, of course you can make it in large pan. It will probably take a little bit longer to set (bake) based on the size of the pan.

      Reply
      • Sara says

        March 9, 2014 at 2:50 pm

        One more question:
        Is it necessary to use whole milk, or can I use skim milk?
        Thanks!

        Reply
        • Layla Pujol says

          March 10, 2014 at 1:21 pm

          Definitely whole milk or evaporated milk.

          Reply
          • Sara says

            March 10, 2014 at 1:37 pm

            OK, thank you!

« Older Comments

Leave a Reply Cancel reply

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recipes by Category

Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

Footer

Stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

laylapujol

Rhubarb upside down cake {Pastel volteado de ruiba Rhubarb upside down cake {Pastel volteado de ruibarbo}

#rhubarb #upsidedowncake #pastelvolteado #ruibarbo
{Mojitos de maracuyá} Passion fruit mojitos #mo {Mojitos de maracuyá} Passion fruit mojitos 

#mojitotime #maracuyá #passionfruit #mojitodemaracuya #cocteles #laylitasrecipes #recetasdelaylita
The charming town of Larochette in Luxembourg #l The charming town of Larochette in Luxembourg 

#luxembourg #larochette #hiking
Cherry limeade {Limonada de cereza o cerezada} Th Cherry limeade {Limonada de cereza o cerezada}

The recipe is on the blog {La receta está en el blog 

#cherrylimeade #limonadadecereza #cerezada #paraelcalor #recetas #refreshingdrinks #recetasdelaylita #laylitasrecipes
Load More... Follow on Instagram
  • En Español

© Laylita.com 2021, all rights reserved. No copy without authorization. Privacy policy | Contact

 

Loading Comments...