Difference between revisions of "Pecan Flan"

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[[category:Dessert]][[category:Toast's Recipes]]
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[[category:Desserts]][[category:Pecans]][[category:Toast's Recipes]]

Revision as of 21:03, 20 May 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

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
  • 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.
  • 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