Recipe: Rozanne Gold's Pineapple Flan

1 cup sugar
4 extra-large eggs, plus 4 extra-large egg yolks
2 cups unsweetened pineapple juice

Preheat the oven to 375 degrees.  Melt 1/2 cup of the sugar in a small nonstick skillet over medium-high heat, stirring constantly with a wooden spoon, 3 minutes, until a clear dark caramel forms.  Carefully divide among 5 (5-ounce) custard cups.  Place the cups in the deep baking dish.  Using an electric mixer, beat the whole eggs and yolks. Add the remaining 1/2 cup sugar and beat 1 minute; beat in the pineapple juice.  Divide mixture among the cups.  Add 2 inches of boiling water to the baking dish.  Bake 40 to 45 minutes until firm.  Remove the cups from the pan and cool.  Cover and refrigerate until very cold.  Unmold onto plates.  Serves 5