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.
- 8 ounces graham crackers (sweetmeal biscuits, 2 cups crumbs)
- 4 ounces butter, melted
- 1 ounce superfine sugar (castor sugar)
- 4 tablespoons water
- 2 teaspoons powdered gelatin
- 3 large eggs, separated
- 6 ounces superfine sugar, divided
- 1 (15 ounce) can crushed pineapple
- 1 lemon, zest of, and juice of
- 8 ounces full fat soft cream cheese
- fruit or whipped cream (to garnish)
- FOR CRUST Crush the cookies and blend the crumbs with the butter and sugar.
- USe to make a shell in a 10" loose-bottomed French fluted flan pan.
- FOR FILLING Pour the water into a cup and sprinkle the gelatin over it.
- Beat the egg yolks and 2 oz sugar until pale and fluffy.
- Add pineapple and lemon juice and rind.
- Turn into saucepan and cook, without boiling, until thick.
- Blend in the soaked gelatin and then the cream cheese.
- Cool until on the point of setting.
- Whisk the egg whites and gradually whisk in 3 oz sugar.
- When it stands in firm peaks, fold in remaining 1 oz sugar and pineapple cheese.
- When beginning to set, pile into the the cookie crust and chill.
- To serve, remove flan ring, mark into portions and pipe a whirl of whipped cream on each portion.