Adapted from Rozanne Gold's
Pineapple FlanThis quivering custard of tropical intensity is made like a traditional crème caramel.
1 cup sugar
5 large eggs
5 large egg yolks
2 cups unsweetened pineapple juice
Preheat oven to 350 degrees.
Put 1/2 cup sugar in a small nonstick skillet. Cook over medium-high heat, stirring constantly with a wooden spoon, until sugar melts completely into a dark liquid caramel, about 3 minutes. Immediately divide caramel among cups (pouring to coat bottom of each.) Caramel will harden.
In bowl of an electric mixer put 5 whole eggs, 5 egg yolks, and remaining cup 1/2 cup sugar. Beat for 1 minute, until eggs and sugar are well blended.
Slowly add pineapple juice, little by little, and continue to mix until juice is incorporated. Do not let mixture become too frothy. (Use a strainer if the mixture becomes too frothy.) With a ladle, divide mixture evenly among custard cups.
Place custard cups in a large, deep pan. Create a water bath by adding boiling water to pan so that water level comes two-thirds up the sides of the cups. (To prevent accidental burning of the top of the custards, cover the whole pan LOOSELY with foil that has been pierced in lots of places to let steam escape.) Carefully place in oven. Bake for 40 to 45 minutes, until firm. Remove cups from water bath. Let cool, then refrigerate until very cold, preferably overnight. When ready to serve, carefully unmold custard onto dessert plates, loosening the sides with a small sharp knife if necessary. Caramel will coat the top and sides of the flan. Serve immediately.