Pecan Flan

This is a really sweet pecan pie alternative. Slightly more gooey, but just as delicious, it doesn't take forever to make but looks delicious on the table. I've gotten killer compliments every time I make this.

Note: Images to come soon

Preheat

Preheat your oven to 375

Ingredients

[image:flaningredients.jpg] Pastry

• 1 1/2 Cups of Flour
• 4 TBSP Sugar
• 1/2 Cup of Chilled Butter cut into small chunks
• 1 Egg (Lightly Beaten)
• 1 TBSP of Cold Water

Filling:

• 1 Cup of Sugar
• 1 1/2 Cups of Corn Syrup
• 4 Eggs (Lightly Beaten)
• 4 TBSP of soft butter
• 1 TSP of Vanilla
• 2 Cups of Pecan Halves

The Pastry

• Sift the flour and sugar together, cutting in the butter until crumbly (Note, my pastry blender is broken, so I had to low-tech it)

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• Add the egg and water into the dough until it's moistened, then form into a ball and chill

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• Roll or press into a 9 or 10 inch pan with a removable bottom (A flan pan or springform cake pan work best)

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The Sweet Sugary Goodness (Filling)

• In a saucepan combine the sugar and corn syrup, bringing it to a boil over medium to high heat

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• Remove the pan from the heat and slowly pour in the beaten eggs and whisk, if you want to be extra careful you should temper this step (I always do).

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• Stir in butter, vanilla and pecans

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• Pour resulting mixture into the unbaked shell.

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• Bake for 45 minutes or until crust is golden brown and the pecans and filling have glazed together.

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Serving

• Slice narrow wedges and top with ice cream or whipping cream, melted chocolate makes an excellent garnish and plate presentation

Variations

• None