Strawberry Shortcake Murder

HAWAIIAN FLAN

Preheat over to 350 degrees F., rack in the middle position.

1 cup white sugar

1/2 cup water

6 eggs

1 can sweetened, condensed milk (don’t use evaporated—it won’t work)

1/4 cup white sugar

1 1/2 cups pineapple juice

1/8 teaspoon slat

1 small can crushed pineapple (well drained)

Sweetened whipped cream topping (optional)

Find an 8-inch-by-8-inch square pan (either metal or glass) or any other oven pan that will hold 6 cups of liquid. Do not grease or butter it. Simply have it ready, next to the stove top.

Combine one cup of white sugar with a half cup of water in a saucepan. Bring it to a boil, stirring at first, then swishing it around until the mixture turns golden brown. (This gets as hot as candy syrup so wear oven mitts.)

Carefully, pour the syrup into the pan you’ve chosen and tip it to coat the bottom and the sides. This is your caramel sauce. (Be very careful. This is extremely hot.) Run water in the saucepan you used and set it in the sink. Then set the baking pan aside while you make the custard. (You may hear cracking noises as the caramel cools. Don’t worry. It’s the caramel cracking, not your pan.)

Beat the eggs until they’re light yellow and thick. (This will take a while if you don’t have an electric mixer.) Add the sweetened condensed milk, the sugar, the salt, and the pineapple juice, and beat thoroughly.

Get out a strainer and strain this mixture into your baking pan.

Find a larger baking pan that will contain your custard pan with at least an inch to spare on all four sides. Place the custard pan inside the larger pan. Slip both pans into the oven and pour hot tap water in the larger pan, enough to immerse your custard pan halfway up the sides.

Bake one hour, or until a knife inserted in the center comes out clean.

Remove the custard pan from the water and let it cool on a wire rack for at least 10 minutes. (This custard can be served either warm, or cold.)

To serve, turn the custard out in a flat bowl or a plate with a deep lip. (This is so the caramel sauce won’t overflow.) Place slices of custard in a dessert dish and sprinkle some of the crushed pineapple over the top. Then spoon on some of the caramel sauce and top with whipped cream, if you wish.

Delores prefers this custard chilled. Andrea says it’s best at room temperature, and I like it warm.