The recipe called for 6 oz of pineapple juice but the next time I would probably use the whole 8 oz or reduce the condense milk from 14 oz to 12.
My favorite part was cooking the sugar, it was exciting and scary (candy making may be in my future). You had to stir the sugar the whole time and pour into your pan as soon as it was ready, it will become after a very short while but that's okay, I was worried I had done something wrong but it's supposed to do that except the recipe doesn't tell you that.
The last one is the colour to aim for
The rest of the ingredients are mixed together into the blender and poured over the caramelized sugar in the pan.. I used a springform pan and double foiled the bottom since the flan is baked in a water bath.
Despite my haste in flipping it, it came out really well, after being in the fridge for 4 hours it thickened up just as it was supposed too and tasted great.
The recipe I used is from kraft.
I'm linking up with Bobbi's ROL Pinterest Party