Pinya Flan (Roasted Pineapple Flan)

Preheat oven to 425°F.

Spread pineapple on a baking sheet. Roast, stirring once halfway, until caramelized, 15 to 20 minutes. Let cool for 10 minutes.

Meanwhile, place an 8-inch-square glass baking dish by the stove. Place sugar in a medium saucepan and cook over medium heat, swirling occasionally, until it's amber-colored, about 10 minutes. Immediately pour into the baking dish. Tilt to coat the bottom.

Reduce oven temperature to 375°F. Put a kettle of water on to boil for a water bath.

Combine the pineapple, egg yolks, condensed milk, evaporated milk and vanilla in a blender. Blend until smooth. Pour into the baking dish. (The caramel may crack when you add the custard: that's normal.)

Place the baking dish in a larger pan. Pour in enough boiling water to come halfway up the sides of the baking dish. Bake the flan for 30 minutes. Reduce oven temperature to 350° and bake until a toothpick inserted in the center comes out clean, about 15 minutes more. Let the flan cool in the water bath on a rack for about 20 minutes.

Run a knife around the edges and invert the flan onto a cutting board. Cut into 12 squares and serve with more pineapple, if desired.