Orange-Scented Flan With Roasted Pineapple

Ingredients

• 2 large egg whites 
• 3 large eggs 
• 1 tablespoon mint leaves fresh minced
• 1 tablespoon juice of lime fresh
• 2 cups milk 2% reduced-fat
• 1 tablespoon butter melted
• 2 teaspoons orange rind grated
• 5 cups chunks pineapple fresh ()
• 1.5 cups sugar divided
• 1  vanilla pod split
• 1 teaspoon vanilla extract 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• cake form
• aluminum foil
• spatula

Directions

1. Preheat oven to 45
2. Combine the first 4 ingredients in a 3-quart casserole.
3. Bake at 450 for 40 minutes, stirring once.
4. Remove from oven. Stir in mint; set aside. Reduce oven temperature to 32
5. Combine the milk, orange rind, and vanilla bean in a medium saucepan. Bring to a simmer over low heat; cook 10 minutes.
6. Remove from heat; discard vanilla bean. (If using vanilla extract, remove milk mixture from heat; stir in extract.)
7. Combine 3/4 cup sugar and water in a small heavy saucepan over medium heat; cook until golden (about 15 minutes). Immediately pour into a 9-inch round cake pan, tipping quickly until the caramelized sugar coats bottom of pan.
8. Combine milk mixture, 3/4 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk.
9. Pour mixture into prepared pan.
10. Place cake pan in a large shallow pan; add hot water to shallow pan to a depth of 1 inch. Cover with foil; bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
11. Remove cake pan from water; cool completely on a wire rack. Cover and chill at least 3 hours.
12. Loosen the edges of the flan with a knife or rubber spatula.
13. Place a plate, upside down, on top of pan; invert flan onto plate.
14. Drizzle any remaining caramelized syrup over flan.
15. Cut flan into 8 wedges; top with pineapple mixture.