2 cups of milk
1 1/2 lb of canned pineapple cut into 1 inch wedges
3 large whole eggs
3 large egg yolks
1 Tbsp of vanilla extract
2/3 cup of sugar
1 Tbsp of corn starch
2 Tbsp of heavy cream

• Preheat oven to 350°F.
• Scatter the pineapple wedges in a straight-sided 10 inch baking dish and bake them for 10 minutes or until dry.
• Scald the milk over high heat. Cover and reserve.
• Meanwhile, in a large mixing bowl, whisk together the eggs, egg yolks, sugar, vanilla, cornstarch and heavy cream.
• Gradually add in the warm milk.
• Pour the custard mixture over the pineapple wedges.
• Bake until golden for about ?? hour.
• Serve warm.
• Praline can be sprinkled over the surface of the flan, about 10 minutes before the
• end of cooking time, for additional flavor and decoration.

4 whole eggs
4 cups whole milk
1/2 cup sugar
1 Tbsp vanilla or vanilla beans

Caramel

1/2 cup of sugar
1/4 cup of water

• Preheat oven to 350°F
• Beat eggs lightly and mix with the sugar.
• Scald the milk and add the vanilla beans. Set aside.
• Make caramel: In flan dish put ?? cup of sugar and the water. Boil down until caramel is formed. Spread it around the dish.
• Add the milk to the eggs and sugar and pour into the caramelized flan dish.
• Cook at 350°F for 1 hour (bain marie) or until a knife inserted in the middle of the flan comes out clean.
• You can decorate the flan with chantilly made with whipped cream and sugar.

Use a 6 inch charlotte mold or soufflé dish.

1/2 cup of sugar
4 Tbsp of water
1 1/2 cups of sweet white wine
Generous 1/3 cup of clear honey
Pinch of cinnamon, and a strip of lemon peel
6 eggs

• Preheat oven to 325°F
• Place the sugar and water in a small pan or directly in your charlotte mold if it can bear the direct heat.
• Boil the syrup until it turns a rich brown.
• Tilt the mold carefully to coat the sides. Be careful, as the mold gets very hot.
• Put the wine in a pan with the honey, cinnamon and lemon peel.
• Heat slowly until the honey has dissolved completely. Allow to cool slightly.
• Beat the eggs lightly, then pour the honey mixture on to them whisking all the time.
• Pour into the caramel lined mold.
• Stand the mold in a bain marie and cook for 1 to 1 1/2 hours.
• To test if the mixture is cooked, insert a knife that should come out clean.
• Allow to cool in the mold and when completely cool, turn out into a serving dish

Like just about everything in cooking, the success of this Burnt Cream depends on the quality of the ingredients. If you can, buy farm eggs and really good cream.

1 quart of heavy cream
1/2 cup of sugar
6 large egg yolks
1 Tbsp of vanilla extract (you can also used 1 vanilla bean)
1/2 cup of packed brown sugar

• Preheat the oven to 300° F
• Prepare a large tray or roasting pan that can accommodate 6 shallow baking dishes.
• If vanilla bean is used, cut it lengthwise and scrape out the tiny black seeds and combine with the cream in a heavy saucepan.
• Bring to a boil, remove from the heat and set aside to steep for 15 minutes.
• If vanilla extract is used, mix it with the sugar in a medium-size bowl and combine with the egg yolks. Set aside.
• In the meantime scald the milk. Add it slowly to the egg yolk mixture.
• Pour the cream and egg yolk mixture into the shallow baking dishes.
• After putting the tray in the preheated oven, add enough boiling water to the tray to reach halfway up the sides of the baking dish. This is called a bain-marie.
• Bake for ?? hour or until the mixture is set in the center but still trembling.
• Refrigerate for at least 6 hours or overnight.
• Remove from the refrigerator; sieve the brown sugar evenly over the top of the baked cream.
• Glaze under the broiler until the sugar forms a crust. Stay close to be ready to remove it as soon as needed.
• Return the custards to the refrigerator for 15 minutes before serving.