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Juan Sanchez
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Recipe

Pineapple Cheese Flan

30 mins
Low
26
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This rich version of Pineapple Cheese Flan is a dessert that you can not miss without trying.
Learn more about Juan Sanchez

Ingredients

8 portions
  • 5 eggs
  • 1 can condensed milk
  • 1 can Pineapple juice
  • 200 grams cream cheese
  • 50 grams sugar
  • 1 drizzle liquid vanilla

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.

TIPS

To serve it, separate with a knife the sides of the flan of the mold and unmold with a quick movement.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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