This is a creamy latin type flan spiked with brandy and chunks of pineapple
CARAMEL
Boil the sugar with the water until brown over low heat. Pour the caramel into 3 non-stick bread loaf molds approx. 9-inch x 4 1/2 inch just enough to cover the bottom of the molds.
Whip the cream cheese, sugar, and condensed milk until pale and very fluffy in an electric mixer with the whip attachment.
now add one egg at the time to the cheese mixture and hip after each addition. Add the heavy cream, the liquors, and the vanilla.
On slow speed add the crushed, squeezed pineapple.
Distribute the mixture into the 3 caramel prepared molds, making sure each mold gets enough pineapple chunks.
Place the 3 molds into a waterbed, make sure the water reaches as high as possible without getting water into the molds.
Bake the molds at 200F. until dark brown on the top.
They should be wobbly but firm when you touch them, you may think they are not done! but don't be fooled, once cooled off the will solidify and be perfectly creamy and solid.
Let cool over nite, then unmold onto a platter.
by Chef Ulrich Koepf