Pineapple Flan

While some try their hand at baking the most un-Passover desserts (while still being entirely within the realm of what’s allowed during Passover) — those being the most can-you-believe-this-is-for-Passover brownie/cake/etc, I take an entirely different tack.

With one exception — those little cake bites that my kids and their friends like that I make from the Manischewitz Pesach cake mixes — I mostly switch over to my French cookbooks, which use almond flour (or nothing in that family to begin with) and are pareve (neither dairy or meat). That’s what I did with this pineapple flan, which turned out to be really terrific:
1 c. sugar 
36 oz. pineapple chunks in juice
6 eggs
1/3 c. almond flour
Juice of one lemon
Pineapple Flan
Make this a few hours ahead of time, or even the night before your meal.
Take a springform pan and wrap the outsides entirely in aluminum foil. This is insurance that water from the water bath it will be going in to can’t seep in and bathe your beautiful dessert.
Preheat the oven to 350*.
Make a caramel by mixing 1/2 cup sugar with 1/8 c. water and cooking until the sugar dissolves and starts turning a caramel color. Carefully, carefully pour that into the springform pan to coat the insides. Going to be crazy-hot.
In a large pan, combine the remaining sugar, and the pineapple chunks with their juice. Let this boil for ten minutes and it will reduce very nicely. Turn the heat down to low.
In a separate bowl, crack the eggs and add almond flour and lemon juice. Mix well. 
Prepare a water bath by pouring very hot water into a roasting pan so that the water goes about half-way up the pan sides.
Quickly whisk together the pineapple mixture with the egg/flour/lemon mixture. Pour into the springform pan, and put the pan in the water bath. Place this in the oven for 50-60 minutes. 
Release from the springform pan and invert onto pretty plate for serving. Cover and cool in the refrigerator until serving time. 
That was delectable:
Pineapple Flan

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