Orange-Scented Flan With Roasted Pineapple

Name: Orange-Scented Flan With Roasted Pineapple
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 2 larges egg whites; 3 larges eggs; 1 Tbsp minced fresh mint; 1 Tbsp fresh lime juice; 473 milliliters 2% reduced-fat milk; 1 Tbsp margarine or butter, melted; 2 teaspoons grated orange rind; 1 liters (1/2-inch-thick) chunks fresh pineapple; 355 milliliters sugar, divided; 1 vanilla bean, split or 3/4 teaspoon vanilla extract; 1 teaspoon vanilla extract; 118 milliliters water

The recipe Orange-Scented Flan With Roasted Pineapple is ready in about 45 minutes and is definitely an awesome gluten free option for lovers of European food. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 431 calories, 7g of protein, and 5g of fat. If you have vanillan extract, eggs, sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Combine the first 4 ingredients in a 3-quart casserole.

Bake at 450 for 40 minutes, stirring once.

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Oven

Remove from oven. Stir in mint; set aside. Reduce oven temperature to 32

Ingredients you will need

Mint

Equipment you will use

Oven

Combine the milk, orange rind, and vanilla bean in a medium saucepan. Bring to a simmer over low heat; cook 10 minutes.

Ingredients you will need

Vanilla Bean

Orange Zest

Milk

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Sauce Pan

Remove from heat; discard vanilla bean. (If using vanilla extract, remove milk mixture from heat; stir in extract.)

Ingredients you will need

Vanilla Extract

Vanilla Bean

Extract

Milk

Combine 3/4 cup sugar and water in a small heavy saucepan over medium heat; cook until golden (about 15 minutes). Immediately pour into a 9-inch round cake pan, tipping quickly until the caramelized sugar coats bottom of pan.

Ingredients you will need

Sugar

Water

Equipment you will use

Cake Form

Sauce Pan

Combine milk mixture, 3/4 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk.

Ingredients you will need

Egg Whites

Sugar

Egg

Milk

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Whisk

Bowl

Pour mixture into prepared pan.

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Frying Pan

Place cake pan in a large shallow pan; add hot water to shallow pan to a depth of 1 inch. Cover with foil; bake at 325 for 50 minutes or until a knife inserted in center comes out clean.

Ingredients you will need

Water

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Oven

Cake Form

Knife

Aluminum Foil

Remove cake pan from water; cool completely on a wire rack. Cover and chill at least 3 hours.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Cake Form

Loosen the edges of the flan with a knife or rubber spatula.

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Spatula

Knife

Place a plate, upside down, on top of pan; invert flan onto plate.

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Frying Pan

Drizzle any remaining caramelized syrup over flan.

Ingredients you will need

Syrup

Cut flan into 8 wedges; top with pineapple mixture.

Ingredients you will need

Pineapple

Equipment

Ingredients

Servings:

2larges

egg whites 3larges

eggs 1Tbsp

minced fresh mint 1Tbsp

fresh lime juice 473milliliters

2% reduced-fat milk 1Tbsp

margarine or butter, melted 2teaspoons

grated orange rind 1liters

(1/2-inch-thick) chunks fresh pineapple 355milliliters

sugar, divided 1

vanilla bean, split or 3/4 teaspoon vanilla extract 1teaspoon

vanilla extract 118milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Hacienda Lopez de Haro Tempranillo with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.