Pineapple Upside-Down Flan

Mónica Mateos
We have turned the classic pineapple upside-down cake into a creamy and delicious flan! Cook this quick and easy vanilla flan, with a base of canned pineapples and caramel, decorated with canned cherries. This dessert will make you look like a true professional.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup sugar
  • 4 tablespoons water
  • 1 cup canned pineapple, drained
  • 1 cup cow's milk, (240 ml)
  • 2 teaspoons vanilla essence
  • 1 cup evaporated milk
  • 2 cups cream cheese, at room temperature
  • 2 cups condensed milk
  • 8 eggs
  • maraschino cherries, for decoration
Preparation
2h 25 mins
1h 40 mins
Low
  • Preheat the oven to 150° C.
  • Cook the caramel ingredients in a pot over low heat until a thick caramel forms with small bubbles, being careful not to stir to avoid crystallizing the sugar. Pour hot into a flan mold 20 to 25 cm in diameter, carefully place the pineapples, and let it set.
  • For the flan, in a small pot, cook the milk with the vanilla and evaporated milk, add the cream cheese and cook until dissolved. Beat the eggs with the condensed milk in a bowl and add to the pot, cook for 5 minutes or until thickened, stirring constantly.
  • Carefully pour the mixture into the mold with caramel, cover with aluminum foil, and bake in a water bath for about 1 and a half hours. Let it cool slightly and unmold.
  • Decorate the flan with canned cherries and refrigerate for at least 2 hours before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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