Pineapple Flan Delight

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan over low heat, combine 1/2 cup of sugar with 1/4 cup of water. Stir until the sugar dissolves and the mixture turns a light golden color, about 10 minutes. Be careful not to burn it.

3.Quickly pour the caramel into a round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.

4.In a blender, combine the eggs, remaining 1/4 cup of sugar, milk, chopped pineapple, and vanilla extract. Blend until smooth and well combined.

5.Pour the pineapple mixture over the hardened caramel in the baking dish.

6.Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish, creating a water bath.

7.Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

8.Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

9.To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top, creating a beautiful glaze.