Pecan Flan
Jump to navigation
Jump to search
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