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1
Position rack in center of oven and preheat to 325F.
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2
Place 9-inch-diameter cake pan with 1 1/2-inch-high sides in oven.
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3
Bring lime juice to simmer in small saucepan.
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4
Remove from heat; cool.
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5
Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves.
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6
Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
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7
Pour hot caramel into hot cake pan; using oven mitts, tilt cake pan to coat bottom evenly.
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8
Set aside.
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9
Stir reduced-fat milk and cornstarch in 1-cup glass measuring cup to blend.
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10
Combine condensed milk, lime peel and lime juice in large bowl.
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11
Scrape in seeds from vanilla bean.
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12
Stir to blend.
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13
Stir in egg substitute, then cornstarch mixture.
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14
Pour custard over caramel in pan.
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15
Place cake pan in large roasting pan.
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16
Add enough hot water to roasting pan to come halfway up sides of cake pan.
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17
Cover roasting pan with foil.
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18
Bake custard until set around edges and center 4 inches still moves when pan is gently shaken, about 50 minutes (do not overbake or custard will curdle).
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19
Transfer cake pan to rack and let flan cool.
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20
Cover and refrigerate flan overnight.
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21
Spray large nonstick skillet with nonstick spray.
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22
Place skillet over high heat.
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23
Add 8 pineapple slices to skillet and cook until golden brown, about 2 minutes per side.
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24
Drizzle 1 tablespoon lime juice over pineapple.
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25
Using spatula, transfer pineapple to plate.
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26
Wipe out skillet, then spray with more nonstick spray.
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27
Repeat with remaining 8 pineapple slices and 1 tablespoon lime juice.
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28
Cut pineapple slices diagonally in half.
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29
Sprinkle with chopped mint.
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30
Run small knife around cake pan sides to loosen flan.
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31
Invert flan onto platter.
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32
Cut into wedges; serve with pineapple.
