Difference between revisions of "Pecan Flan"
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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. | 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. | ||
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[[image:flandough.jpg]] | [[image:flandough.jpg]] | ||
− | *Roll or press into a 9 or 10 inch pan with a removable bottom | + | *Roll or press into a 9 or 10 inch pan with a removable bottom. A flan pan or [[springform cake pan]] work best and here I've gone the springform route as my mother has my flan pan. |
[[image:flancrust.jpg]] | [[image:flancrust.jpg]] | ||
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== The Sweet Sugary Goodness (Filling) == | == The Sweet Sugary Goodness (Filling) == | ||
− | *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. Yes this is literally diabetes in a pot, and yes it tastes awesome. |
[[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 | + | *Remove the pan from the heat and slowly pour in the beaten eggs and whisk, if you want to be extra careful you should probably be [[tempering]] this step (I always do). |
[[image:flantemper.jpg]] | [[image:flantemper.jpg]] |
Revision as of 16:09, 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 and here I've gone the springform route as my mother has my flan pan.
The Sweet Sugary Goodness (Filling)
- In a saucepan combine the sugar and corn syrup, bringing it to a boil over medium to high heat. Yes this is literally diabetes in a pot, and yes it tastes awesome.
- Remove the pan from the heat and slowly pour in the beaten eggs and whisk, if you want to be extra careful you should probably be tempering 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