Pineapple Flan

Episode 94 - Pineapple Flan


  • 2 cups Plain Flour
  • ½ cup Sugar
  • ½ cup Oil
  • 2 Eggs
  • Large tin of Crushed Pineapple (850g)
  • 1 cup Pineapple Juice
  • 3 tbsp Custard Powder
  • 300mL Fresh Cream


  1. In a food processor, place the flour, sugar, oil and eggs. (you can do this by hand if you wish)
  2. Mix until you have a ball of dough.
  3. Wrap it with glad wrap and allow it to rest for 30 minutes in the fridge.
  4. Lay out a sheet of baking paper and sprinkle a little flour over it.
  5. Roll out your dough on the baking paper.
  6. Spray a 20cm pie dish with oil.
  7. Place one hand under the baking paper and gently flip the dough over the pie dish.
  8. Remove the baking paper and press the dough into place, get right into the corners. Cut away any excess dough.
  9. Blind bake the dough base. (That is - lightly spraying a sheet of baking paper with oil.
  10. Cover the dough base with the baking paper and fill it with rice or dry beans. This will prevent it from puffing up.)
  11. Preheat your oven to 180 degrees. Cook the base for 15 minutes.
  12. Then remove the blind bake and continue cooking the base for another 15 minutes or until it is golden brown. Remove from oven and allow cooling.
  13. Place the crushed pineapple (do not drain the juice from the pineapple) in a saucepan and bring to the boil.
  14. While waiting, dissolve the custard powder into the cup of pineapple juice.
  15. When the crushed pineapple has come to the boil, lower the heat.
  16. Gradually pour the custard juice into it, mixing thoroughly as you go.
  17. When the custard has thickened, pour it into a bowl and allow it to cool.
  18. Place your cooled base onto a serving plate and fill it with the cooled pineapple custard.
  19. Whip up the fresh cream with a little sugar (optional).
  20. Cover the pineapple custard with the whipped cream and place in the fridge.
It is best served cold. ENJOY!