This rich version of Pineapple Cheese Flan is a dessert that you can not miss without trying.
Learn more about Juan Sanchez
Ingredients8 portions
Preparation
Put the sugar with 4 tablespoons of water in a pot over medium heat. Move it with a wooden spoon until the sugar dissolves and let it cook until it acquires a dark tone. Pass the caramel to a greased flanera, let it rest.
In a blender mix the cream cheese, the milk, the pineapple set, the 5 eggs and the vanilla splash.
Empty the mixture in the caramel with the caramel. Put the flanera in a refractory and fill it with boiling water halfway.
Cook it in the Maria bath oven at 180 centigrade for about 30 minutes, or until it sets and when you put a toothpick it comes out clean.
Remove the mold from the refractory and let it cool. Cover it and put it in the refrigerator overnight.
Enjoyment.
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