Difference between revisions of "Pecan Flan"
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== Ingredients == | == Ingredients == | ||
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'''Pastry''' | '''Pastry''' | ||
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*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) | *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) | ||
| − | [image:flancutting.jpg] | + | [[image:flancutting.jpg]] |
*Add the egg and water into the dough until it's moistened, then form into a ball and chill | *Add the egg and water into the dough until it's moistened, then form into a ball and chill | ||
| − | [image:flandough.jpg] | + | [[image:flandough.jpg]] |
*Roll or press into a 9 or 10 inch pan with a removable bottom (A flan pan or springform cake pan work best) | *Roll or press into a 9 or 10 inch pan with a removable bottom (A flan pan or springform cake pan work best) | ||
| − | [image:flancrust.jpg] | + | [[image:flancrust.jpg]] |
== The Sweet Sugary Goodness (Filling) == | == The Sweet Sugary Goodness (Filling) == | ||
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*In a saucepan combine the sugar and corn syrup, bringing it to a boil over medium to high heat | *In a saucepan combine the sugar and corn syrup, bringing it to a boil over medium to high heat | ||
| − | [image:flandiabetes.jpg] | + | [[image:flandiabetes.jpg]] |
*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). | *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). | ||
| − | [image:flantemper.jpg] | + | [[image:flantemper.jpg]] |
| − | [image:flanfilling.jpg] | + | [[image:flanfilling.jpg]] |
*Stir in butter, vanilla and pecans | *Stir in butter, vanilla and pecans | ||
| − | [image:mynuts.jpg] | + | [[image:mynuts.jpg]] |
*Pour resulting mixture into the unbaked shell. | *Pour resulting mixture into the unbaked shell. | ||
| − | [image:flanpreoven.jpg] | + | [[image:flanpreoven.jpg]] |
*Bake for 45 minutes or until crust is golden brown and the pecans and filling have glazed together. | *Bake for 45 minutes or until crust is golden brown and the pecans and filling have glazed together. | ||
| − | [image:flanfinish.jpg] | + | [[image:flanfinish.jpg]] |
| − | [image:flanfinish2.jpg] | + | [[image:flanfinish2.jpg]] |
== Serving == | == Serving == | ||
Revision as of 15:53, 9 June 2006
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
Contents
Preheat
Preheat your oven to 375
Ingredients
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)
- Add the egg and water into the dough until it's moistened, then form into a ball and chill
- Roll or press into a 9 or 10 inch pan with a removable bottom (A flan pan or springform cake pan work best)
The Sweet Sugary Goodness (Filling)
- In a saucepan combine the sugar and corn syrup, bringing it to a boil over medium to high heat
- 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).
- Stir in butter, vanilla and pecans
- Pour resulting mixture into the unbaked shell.
- Bake for 45 minutes or until crust is golden brown and the pecans and filling have glazed together.
Serving
- Slice narrow wedges and top with ice cream or whipping cream, melted chocolate makes an excellent garnish and plate presentation
Variations
- None
