Tia's Pineapple Chiffon Flan

• 8 ounces graham crackers (sweetmeal biscuits, 2 cups crumbs)
• 4 ounces butter, melted
• 1 ounce superfine sugar (castor sugar)
• 4 tablespoons water
• 2 teaspoons powdered gelatin
• 3 large eggs, separated
• 6 ounces superfine sugar, divided
• 1 (15 ounce) can crushed pineapple
• 1 lemon, zest of, and juice of
• 8 ounces full fat soft cream cheese
• fruit or whipped cream (to garnish)

1. FOR CRUST Crush the cookies and blend the crumbs with the butter and sugar.
2. USe to make a shell in a 10" loose-bottomed French fluted flan pan.
3. FOR FILLING Pour the water into a cup and sprinkle the gelatin over it.
4. Beat the egg yolks and 2 oz sugar until pale and fluffy.
5. Add pineapple and lemon juice and rind.
6. Turn into saucepan and cook, without boiling, until thick.
7. Blend in the soaked gelatin and then the cream cheese.
8. Cool until on the point of setting.
9. Whisk the egg whites and gradually whisk in 3 oz sugar.
10. When it stands in firm peaks, fold in remaining 1 oz sugar and pineapple cheese.
11. When beginning to set, pile into the the cookie crust and chill.
12. To serve, remove flan ring, mark into portions and pipe a whirl of whipped cream on each portion.

crackers, butter, sugar, water, powdered gelatin, eggs, sugar, pineapple, lemon, cream cheese, cream

Taken from www.food.com/recipe/tias-pineapple-chiffon-flan-77401 (may not work)