#FLANFRIDAYS: Upside Down Pineapple! ¡Piña Boca Abajo!

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This week’s #FLANFRIDAY is soley inspired by my desire to be back in Hawai’i which I talked about a bit here and here.

The pineapple we picked up in Waikiki’s Chinatown was so incredibly delicious and fabulously juicy that it’s still on the mind. During our stay there, we had chunks for breakfast while sitting on our lanai and being tickled by palm tree breezes. And no afternoon spent exploring Honolulu was planned without having pineapple kept in plastic zip bag for snackage.

We were addicted. Nothing new, but it was on another level.

On my departure day, one prior to my parents, mami was so considerate enough to pack me some slices in a plastic container. We both prayed over the pineapple: That TSA would not rob me of what I was guarding with my dear life.

I’m happy to report I made it fine and unscanned through security. And then I sat down and waited to board when my jeans felt wet. Yeah, the juice spilled and saturated my leather carry-all. Not cute, not fun and not happy. But, I had pineapple to eat during 2- 5 hour legs back to the east coast.

Well, nothing in life is free. Not even happiness and simple pleasures. When we landed at LAX, I realized I had left my beloved plastic container, replete with fresh Hawai’in pineapple, on the plane. Yes.on.the.darn.plane.

How could I be so careless? How was I going to tell my mother her stealth tactics ended up being for naught?

I forced myself to get over it and fine something mediocre to bite on.

Two days later, the entire family was reunited back in D.C. and a main topic of conversation was the pineapple. The great yellow, juicy pineapple. We talked about it as if we’d never had piña. Seriously.

But, my friends, it truly was that good. Not just one pineapple. Every single pineapple we had.

In homage to the abandoned pineapple on the plane, I bring to you a lovely and luscious pineapple flan or flan de piña. This is my first time making this flavor and I’m highly pleased. While caramelizing the sugar, it occurred to me to ‘Americanize’ it a bit and make it an upside down one. I cheated, though. No fresh pineapple here. I went straight to the canned aisle of my local grocery store and bought a can of perfectly shaped rounds. It worked out for the placement on the bottom of the flan pan. 3 rounds sat atop cognac colored caramel.

I poured my custard overtop, closed the lid and let the pressure cooker do its thing.

When I opened the done flan, the pineapple had naturally risen to to the top of the pan (which would be on the bottom once I flipped it). Et voila! The flan was gorgeous. I took an additional round, cut it into cubes and lightly candied them. Those are what you see here as another layer of goodness used to garnish!

Mahalo, Aloha and here’s to another #FLANFRIDAYS!

Enjoy other #FlanFridays!

Pumpkin Spice

“Eat & Tweet” A Flantastic Evening in D.C.

Banana Caramel

Cuban Espresso

Blueberry

Salted Caramel