Jess Liu Normandt Idk if you want to give people bundt cakes but these are cute and look like pumpkins!
Chef Jose Andres Doesn't Mind a Gross Flan, He Just Won't Cook One: He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel. The flan separates--the bottom half is creamy, the top more jelled--a technical imperfection that happens to make for a delicious contrast. Which is why, like the flans of his youth, it's a mistake Andres celebrates.
Pineapple Flan: 1 C sugar w/1/4 C water; 3 large eggs plus 3 large egg yolks; 1 14-oz can sweetened condensed milk; 1 C heavy cream; 3/4 C pineapple juice; 1/4 tsp kosher salt; 1/2 tsp pure vanilla extract. Can make up to 3 days in advance. Serves 8. 1/4 teaspoon kosher salt