Hannah Swensen'S Hawaiian Flan - cooking recipe

Ingredients

1 cup sugar
1/2 cup water
6 eggs
1 (6 ounce) can sweetened condensed milk
1/4 cup sugar
1 1/2 cups pineapple juice
1/8 teaspoon salt
1 (6 ounce) can crushed pineapple, drained
1 cup whipped cream
1/4 cup toasted flaked coconut

Preparation

Prepare an ungreased 8x8 inch square pan.
Combine one cup of sugar with water.
bring to a boil, stirring at first and then swishing around until becomes golden brown.
Pour the syrup into the pan and tip to coat the sides.
Set this aside as you make your custard. It is normal to hear cracking sounds as the caramel cools.
Beat the eggs until yellow and thick.
add condensed milk, remaining suagr and salt.
Mix in pineapple juice and beat throughly with electric hand mixer.
Put mixture through strainer into your baking pan.
Place custard pan inside a larger pan.
pour hot water in larger pan until up to sides of custard.
Bake on 350 for one hour.
Remove custard from pan and cool on wire rack for ten minutes.
Top wih crushed pineapple, coocnut and whipped cream.