Best Lime Flan With Caramelized Pineapple Recipes

PINEAPPLE-LIME IMPOSSIBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
• Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
• Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
• Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
• Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
• Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
• Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
• Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
• Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

PINEAPPLE-CARAMEL FLAN

Steps:

• Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature.
• Meanwhile, position rack in center of oven; preheat to 350°F. Stir remaining 3/4 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among six 3/4-cup ramekins or custard cups. Tilt each ramekin to coat bottom with caramel. Set ramekins in 13x9x2-inch baking pan.
• Place egg yolks in large bowl. Whisk in pineapple mixture. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake flans until gently set in center, about 30 minutes. Remove from water; cool. Cover; chill overnight.
• Run small knife around flans. Invert onto plates; allow syrup to run over.

VANILLA AND LIME FLAN

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

LIME FLAN WITH CARAMELIZED PINEAPPLE

Steps:

• Make flan:
• Position rack in center of oven and preheat to 325°F. Place 9-inch-diameter cake pan with 1 1/2-inch-high sides in oven. Bring lime juice to simmer in small saucepan. Remove from heat; cool.
• Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour hot caramel into hot cake pan; using oven mitts, tilt cake pan to coat bottom evenly. Set aside.
• Stir reduced-fat milk and cornstarch in 1-cup glass measuring cup to blend. Combine condensed milk, lime peel and lime juice in large bowl. Scrape in seeds from vanilla bean. Stir to blend. Stir in egg substitute, then cornstarch mixture. Pour custard over caramel in pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan with foil.
• Bake custard until set around edges and center 4 inches still moves when pan is gently shaken, about 50 minutes (do not overbake or custard will curdle). Transfer cake pan to rack and let flan cool. Cover and refrigerate flan overnight.
• Make pineapple:
• Spray large nonstick skillet with nonstick spray. Place skillet over high heat. Add 8 pineapple slices to skillet and cook until golden brown, about 2 minutes per side. Drizzle 1 tablespoon lime juice over pineapple. Using spatula, transfer pineapple to plate. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 8 pineapple slices and 1 tablespoon lime juice. Cut pineapple slices diagonally in half. Sprinkle with chopped mint.
• Run small knife around cake pan sides to loosen flan. Invert flan onto platter. Cut into wedges; serve with pineapple.