About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.
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Just released. Arthur Schwartz's Newest Cookbook. Available at Amazon and major booksellers everywhere.
Pineapple Flan
My dear friend Rozanne Gold -- accomplished chef, food consultant, and writer -- absolutely bowled me over with some of her food yesterday. I've eaten at Rozanne's table many, many times, we've cooked together at my house, and I have, of course, cooked recipes from her books. But what she fed me yesterday were among her best recipes.
For dessert, there was an amazingly silky textured pineapple flan made with no dairy. It was another brilliant, three-ingredient recipe from Rozanne's "Recipes 1-2-3 Menu Cookbook." (Of course, Amazon.com carries all of Rozanne's books, including her first "Recipes 1,2,3: Fabulous Food Using Only 3 Ingredients" and Amazon discounts them.)
I thought Rozanne's dessert was the most amazing dish of the three, however. I don't think I've ever eaten such a silky, smooth flan -- and made with only three ingredients: unsweetened pineapple juice right out of the can, sugar, and eggs. Here's the recipe.
Pineapple Flan
From "Recipes 1-2-3 Menu Cookbook" by Rozanne Gold (Little, Brown)
Serves 6
This is so refreshing and easy to make that you, like Rozanne, may make this your new favorite dessert for summer entertaining.
1 cup granulated sugar
8 extra-large eggs
2 cups unsweetened pineapple juice
Preheat the oven to 350 degrees
In a small nonstick skillet put 1/2 cup sugar. Cook over medium-high heat, stirring constantly with a wooden spoon so that the sugar melts completely into a dark liquid. This will take a few minutes. Immediately divide among 6 6-ounce custard cups or ramekins to coat the bottom of each.
Separate the yolks from 4 eggs. Reserve the whites for another use. In the bowl of an electric mixer place 4 egg yolks, 4 whole eggs, and 1/2 cup sugar. Beat for 1 minute, until the eggs and sugar are well-blended.
Slowly add the pineapple juice, little by little, and continue to beat until the juice is incorporated. Do not let the mixture become too frothy.
With a ladle, divide the mixture evenly among the custard cups or ramekins.
Place the cups or ramekins in a large, deep pan. Create a water bath by adding boiling water to the pan so that the water level almost reaches the tops of the molds. Carefully place in oven.
Carefully slide rack into oven and bake 40 to 45 minutes minutes. Remove the molds from the water bath. Let cool and then refrigerate until very cold, ideally overnight. Unmold carefuly onto large flat plates, loosening the sides with a small sharp knife if necessary.
Caramel will coat the top and sides of the flan.
