Flan With Pineapple Topping And Raspberries

Jul 29, 2016

This flan recipe will leave you yearning for more! We have to thank our friends from Hispanic Kitchen for this delicious recipe!

“I don’t know where my mind was the last time I made flan, because I did not remember how much I loved it! While preparing another recipe, I found myself with leftover evaporated milk and sweetened condensed, so I decided to make a small batch of flan. And who doesn’t love a recipe where you add all the ingredients to the blender and it’s pretty much done! The hardest part of this recipe is waiting for the flan to chill. I did not have cream cheese for the recipe, as I cook from my pantry, but I had some sour cream instead. Turned out to be the creamiest plate of flan I have had!”

Preparation time: 25 min
Cook time: 60 min
Total time: 85
Servings: 6


  • 1 cup 
    Evaporated milk
  • 6 ounces 
    sweetened condensed milk
  • 1/8 cup 
    light sour cream
  • large eggs
  • Juice of 1 orange
  • 1 teaspoon 
  • 3 tablespoons 
  • 2 cups 
    fresh pineapple, finely diced
  • 1/4 cup 
  • 1 tablespoon 
    pineapple preserves
  • 1/2 tablespoon 
    lemon juice
  • 1 1/2 tablespoons 
    corn starch
  • 3 tablespoons 


  1. Preheat oven to 325ºF. Prepare six 1-cup ramekins by adding 1/2 tablespoon of sugar to the bottom of each one. In the blender, combine the evaporated milk, condensed milk, eggs, orange juice, and vanilla and blend until smooth. Carefully fill each ramekin and transfer to a large baking dish.

  2. Add hot water to the baking dish to create a water bath for the flan. Just enough water so it comes up halfway up to ramekins. It will be heavy, so carefully transfer the entire pan to oven. Bake for 1 hour. Remove from oven and cool slightly before removing ramekins from water. Chill for at least 3 hours.

  3. While the flan chills, make the pineapple topping. In a medium saucepan, add the pineapple, sugar, preserves, lemon juice, and vanilla. Cook on low/medium heat until the pineapple starts to break down and soften. Whisk the corn starch into the water to create a slurry. Add to simmering pineapple. Stir well to combine and cook for another few minutes until sauce becomes thick. Remove from heat and let cool.

  4. Once the flan has chilled, take a small knife and go along the inside edge of ramekin to loosen the flan. Top ramekin with serving plate, and carefully turn over to release the flan. Top with pineapple topping and fresh fruit.

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