Pineapple Flan

Culinary Tools:

  • Chef’s Knife
  • 1½ -quart Saucepan
  • 2-quart Combination Unit
  • 5-quart Mixing Bowl
  • 10½-inch Skillet
  • 6-hole Poaching Rack
  • Dome Cover


  • 1 cup pineapple, diced
  • 1½ cups sugar
  • 3 tablespoons water
  • 6 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 2 (12-ounce each) cans evaporated milk
  • 1 teaspoon vanilla


With the Chef’s Knife, peel and dice pineapple into small pieces. In the 1½-quart Saucepan, combine the sugar and water. Cook at low heat until sugar melts and turns light brown (in about 16 minutes). Evenly pour it in the 2-quart Combination Unit and add diced pineapple (syrup will be extremely hot). Let cool off.

In the 5-quart Mixing Bowl, combine well the remaining ingredients. Pour this mixture over cooled sugar and pineapple.

Fill the 10½-inch Skillet half way with cool water. Place the 6-hole Poaching Rack in the skillet. Now place the filled Combination Unit in the center of the Poaching Rack. Cover the skillet with the Dome Cover and cook at low temperature for 45 minutes to 1 hour or, until the center of the flan is firm. Once the flan is cooked and still hot, flip the Combination Unit over onto a platter. Garnish with extra pineapple pieces and serve.

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