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Buttercake Pineapple Flan
Course
Dessert
Cuisine
Local Delicacies
Servings
4
serving / lyanera
Ingredients
1
cup
sugar
caramelized
Custard
10
pieces
eggyolks
2
pieces
whole eggs
1
cup
pineapple juice
1/2
cup
sugar
1
teaspoon
vanilla
Cake Base
1
pack
Oven Toaster Butter Cake Mix 200g
1/4
cup
butter
2
pieces
eggs
1/4
cup
water
Instructions
Pour caramelized sugar into 2 – 6X2 inch lyanera pan.
Tilt pan until bottom is well coated with the caramel.
Combine all the ingredients for custard until well blended, then pour onto caramel lined pan.
Prepare cake as per package direction then pour batter mixture slowly on top of custard.
Bake in Baine marie then bake for 30-35 minutes at 375°F/ 191°C, slightly cool then invert upside down.