Flan de Piña or Pineapple Flan

Flan de piña oder Ananasflan

Do you know flan, a custard famous throughout all of Latin America? Flan is mainly made from milk and eggs, try to imagine a steamed custard, creamy and with a caramel topping. I already introduced the classic flan here. In Uruguay vanilla flan is served with dulce de leche on the side, so if you want a bit more of the caramel flavor, that might be for you. I also have a recipe from Mexico on this blog, chocoflan is a mix of flan and a chocolate cake. Chocoflan is also called the impossible cake as the two layers change during baking. Today I am introducing you to flan de piña, aka pineapple flan. The custard has a distinct pineapple flavor and is served with a thin layer of caramel on top.

Flan de piña oder AnanasflanFlan de piña or in English flan made from pineapple does not require any oven and consists of few ingredients. Here in Germany people sometimes ask me where to find sweetened condensed milk. Check the aisle with the coffee, usually you will  find at least one sweetened version, common brands are Nestle/Milchmädchen or Dovgan. If you make this flan, you will simply whisk the ingredients together and pour into a bowl. This bowl is then transferred into a waterbath and steamed for 45min. I also included instructions for the oven in case you are not comfortable cooking something 45min on the stovetop. I personally enjoy this flan immenseley. I am not that big of a fan on the plain vanilla flavor, however, the pineapple really comes through in this recipe and I usually serve some fresh pineapple on the side. Perfect for a refreshing dessert in spring and summer, this flan can be eaten all year round.

Flan de piña oder Ananasflan

Credit: Backmädchen 1967 (in German), you can see how I make the flan in this Instagram reel

Flan de piña or pineapple flan

Serves: One 18-20cm/8 inch ∅ flan
Prep Time: 15min Cooking Time: 45min Total Time: 1hr

Flan de piña or pineapple flan is a custard famous in all Latin America and does not require an oven.


  • 200 grams of regular sugar
  • 100 grams of water
  • 5 pineapple rings
  • 230 grams of milk
  • 5 eggs
  • 1 can (397 grams) of sweetened condensed milk



In this Instagram reel you can see how I make it.


For the caramel heat the sugar with the water on medium heat until amber in color. The water will need to evaporate, so this takes longer than just melting sugar, therefore it makes sense to start with it.


Meanwhile look for a bowl you can put into a larger pot on the stove. Mine was made of glass. Puree four pineapple rings, then gently combine the pineapple puree with milk, eggs, and sweetened condensed milk. Try not to incorporate air into it. Once the caramel is ready, pour into the bowl, try to swirl a bit so that a bit more than only the bottom of the bowl is covered. Once the caramel has hardened, place one pineapple ring on it and pour the egg mix on top. Place the bowl into the pot and pour water into the pot, covering about halfway up. Bring water to a boil, then reduce heat to medium. Cover the flan with aluminium foil and place the lid on top. The aluminium foil will prevent steam to enter the flan. Let simmer for about 45min. Just as a cake, an inserted toothpick should come out clean. You can also make the flan in the oven. For this place the bowl inside a casserole and pour boiling water into the casserole. Bake for about 40min on 150 degrees Celsius. Either way you prepare the flan, you should let it cool slowly. Let it sit in the pot or the oven a bit, then transfer to cool off at room temperature until finally you let it chill in the fridge. You should let it chill for at least a few hours or overnight. Once chilled, run a knife all around to loosen the flan and turn upside down onto a plate. You can smooth out the surface with a knife for it to look prettier. The flavor will intensify on day 2 and 3. Make sure to chill the flan always before serving.

Flan de piña oder AnanasflanP.S.: If you bought more cans of sweetened condensed milk, you may want to make your own dulce de leche, this is the famous caramel from Latin America. A very simple and easy recipe for homemade dulce de leche can be found here. In Uruguay flan is usually served with a dollop of dulce de leche on the side. The contrasting pineapple flavor and dulce de leche, I am all in for that.

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  • Reply
    Britta von Backmaedchen 1967
    Friday April 29th, 2022 at 02:04 PM

    Liebe Jenny, wie schön das dein Mann das Rezept aussuchen durfte. Ich finde es immer super das man bei Koch mein Rezept einfach bei den Blog durchstöbern auf Rezepte stößt die man vielleicht niemals dort erwartet hätte. Nun hast du ein weiteres Rezept in deiner Flan Sammlung. Vielen Dank für die lieben Worte zu meinem Blog und dein Flan sieht wirklich wunderbar aus.

    Liebe Grüße

    • Reply
      Friday April 29th, 2022 at 09:28 PM

      Hat auch hervorragend gemundet, danke für das leckere Rezept!

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