Hawaiian Flan

When I first found this recipe I was skeptical. Usually, I'm not a big fan of flan. It's a Jello-y custard and I always think of old people without any teeth eating it. However, add pineapple to anything and I'll try it.

I'm glad I did make this. It's not my favorite thing ever... but it is pretty good. The best part is that you can eat it at any temperature. I prefer it best warm, my parents liked it room temperature, and my boyfriend, who is a flan fanatic, preferred it nice and cold--especially for the hot summer evening.

Hawaiian Flan
-Adapted from Joanne Fluke's novel The Strawberry Shortcake Murder

1 cup white sugar
1/2 cup water
6 eggs
1 can sweetened condensed milk
1/4 cup white sugar
1 1/2 cups pineapple juice
1/8 teaspoon salt
1 small can crushed pineapple
Whipped cream

Find an 8-inch by8-inch square pan (metal or glass) and get it ready next to the stove top. Preheat oven to 350 degrees.

Combine one cup of sugar and 1/2 cup water in a small sauce pan. Bring to a boil, stirring at first, then swishing it around until the mixture turns golden brown.

Carefully, pour the syrup into the pan you've chosen and tip it to coat the bottom and the sides. This is your caramel sauce. Run hot water in the saucepan you used and set it in the sink.

To make the custard beat eggs until they're light yellow and thick. Add the sweetened condensed milk, sugar, salt, and pineapple juice. Beat thoroughly. Pour on top of the caramel.

Find a larger baking pan that will contain your custard pan with at least an inch to spare on all four sides. Place the custard pan inside the larger pan. Slip both pans into the oven and pour hot tap water in the larger pan, enough to immerse your custard pan halfway up the side.

Bake one hour, or until a knife inserted in the center comes out clean.

Remove the custard pan from the water and let it cool on a wire rack for at least 10 minutes. To serve, turn the custard out in a flat bowl or plate with a lid (so the caramel sauce won't over flow.) Place slices of custard in a dessert dish and sprinkle some of the crushed pineapple over the top. Then spoon on some of the caramel sauce and top with whipped cream.