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1
Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves.
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2
Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes.
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3
Cool to room temperature.
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4
Meanwhile, position rack in center of oven; preheat to 350F.
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5
Stir remaining 3/4 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves.
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6
Increase heat to high and cook without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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7
Working quickly, divide caramel among six 3/4-cup ramekins or custard cups.
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8
Tilt each ramekin to coat bottom with caramel.
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9
Set ramekins in 13x9x2-inch baking pan.
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10
Place egg yolks in large bowl.
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11
Whisk in pineapple mixture.
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12
Divide custard among ramekins.
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13
Pour enough hot water into baking pan to come halfway up sides of ramekins.
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14
Bake flans until gently set in center, about 30 minutes.
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15
Remove from water; cool.
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16
Cover; chill overnight.
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17
Run small knife around flans.
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18
Invert onto plates; allow syrup to run over.
