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.


Preheat your oven to 375



Peach vodka is entirely optional, but I heartily endorse it as a cooking aid (for the chef, not the food)


  • 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


  • 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.

Here's what it should look like coming out of the oven:



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

File:Flanfinish.jpg File:Flanfinish2.jpg


  • None