Just a Taste (32 page)

Vivi’s Pineapple Flan (Serves Eight)

• 1) Preheat oven to 450°F. Butter a straight-sided 10½-inch round glass or porcelain baking dish.
  
• 2) Cut the vanilla bean in half lengthwise and, using a small spoon, scrape out the tiny black seeds. Combine the milk, vanilla seeds, and vanilla bean pod in a heavy saucepan. Scald over high heat. Remove from heat.
  Cover and let steep for fifteen minutes. Remove just the vanilla bean pod.
  
• 3) Meanwhile, prepare the pineapple: Using a large knife, slice off the top and the bottom of the pineapple. Slice off the prickly rind, being sure to discard all the “eyes,” leaving a cylinder of pineapple. Cut the pineapple lengthwise into eighths. Remove and discard the pithy core. Cut the eighths into 1-inch wedges. (You should wind up with about 1½ pounds of pineapple wedges.)
  
• 4) Scatter the pineapple wedges in the prepared baking dish. Bake for 5 minutes. (You can actually bake the pineapple for a few minutes before adding the custard, so the juices are re-absorbed into the pineapple and don’t seep into the custard.)
  
• 5) In a large mixing bowl, whisk together the eggs, egg yolks, vanilla sugar, flour, and heavy cream until well blended. Gradually whisk in the warm milk.
  
• 6) Pour the custard mixture over the pineapple wedges. Bake until golden, about 45 minutes. Cool on a rack. Serve at room temperature.
  

½ pound fresh ricotta

2 eggs

1/3 cup flour

1½ tablespoons butter, softened to room temperature

Peel of one lemon, grated (without digging into the pith beneath)

Salt

Vegetable oil

Honey, of runny consistency