Tia's Pineapple Chiffon Flan

Total Time
30mins
Prep 20 mins
Cook 10 mins

My aunt's claim to fame. It freezes very well so my aunt always makes 2 or 3 at a time. To defrost, simply remove from freezer 2 or 3 hours before serving. The recipe calls for garnishing with whipped cream but my aunt always tops hers with fruit, usually pineapple, strawberries and kiwi.

Ingredients Nutrition

Directions

  1. FOR CRUST Crush the cookies and blend the crumbs with the butter and sugar.
  2. USe to make a shell in a 10" loose-bottomed French fluted flan pan.
  3. FOR FILLING Pour the water into a cup and sprinkle the gelatin over it.
  4. Beat the egg yolks and 2 oz sugar until pale and fluffy.
  5. Add pineapple and lemon juice and rind.
  6. Turn into saucepan and cook, without boiling, until thick.
  7. Blend in the soaked gelatin and then the cream cheese.
  8. Cool until on the point of setting.
  9. Whisk the egg whites and gradually whisk in 3 oz sugar.
  10. When it stands in firm peaks, fold in remaining 1 oz sugar and pineapple cheese.
  11. When beginning to set, pile into the the cookie crust and chill.
  12. To serve, remove flan ring, mark into portions and pipe a whirl of whipped cream on each portion.

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