Wednesday, August 12, 2015

Mexican Flan with Maple Pecan

Milk - 1 cup / 240ml / 8 oz
Condense Milk - 1 can / 14 oz
Evaporated Milk - 1 can / 12 oz
Egg - 5
Sugar - 1 cup
Vanilla Essene - 1 tsp

Roasted Maple Pecan nuts:
Pecan - 1 cup
Sugar - 2 tbs
Maple Syrup - 2 tbs

  1. Preheat oven to 350 degrees F(175 degrees C)
  2. In a medium saucepan over medium - low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round baking dish or any shape dish, turning the dish to evenly coat the bottom and sides.  Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.  Pour egg mixture into baking dish. 
  4. Place the baking dish in a large baking pan. Pour boiling water into large pan to a depth of 1 inch. 
  5. Bake in preheated oven 60 minutes or until the center is set.
  6. While its baking Mix all Roasted Maple Pecan ingredients and spread pecans on a parchment lined tray and place in oven for 10 -15 min
  7. Let flan cool completely and refrigerate for 1 hour.
To serve, run a knife around edges and carefully invert on serving stand.  Sprinkle Roasted Maple Pecan nuts on flan

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