Pecan Flan

By Mom_s

Smooth just like a regular flan, this recipe has a little surprise: the chopped pecans form a slightly crunchy crust on the bottom. How? It happens naturally: the pecans tend to float towards the top during baking time; and when the flan is unmolded, they end up at the bottom forming a crust.

Ingredients

• Ingredients:
• Serves 10 to 12
• 2 cups sugar
• 3 cans sweetened condensed milk
• 3 cups whole milk
• 5 eggs
• 1 1/2 tablespoon cocoa powder
• 1 cup pecans, roughly chopped, divided

Details

Adapted from cynthiapresser.com

Preparation

Step 1

Directions:

Caramel – pour sugar into a medium sauce pan over medium low heat. Cook, stirring constantly, until mixture thickens and turns golden brown. Pour caramel into a 10-inch mold pan and swirl the caramel to completely cover the base and about 1-inch up the sides. Allow to cool and harden.

Preheat the oven to 375 degrees F.

Mix sweetened condensed milk, whole milk, eggs, cocoa powder and ½ cup pecans in a large blender. Blend for about 20 seconds. If the ingredients do not fit all at once, divide them equally into 2 batches. Transfer milk mixture into a large bowl, and fold in remaining pecans.

Pour milk mixture into the mold pan (caramel must be firm) and cover with aluminum foil.

Place the mold pan in a large ovenproof dish filled up with warm water. Carefully transfer to the oven and bake for 50 minutes to 1 hour and 10 minutes. The flan is ready when you stick a knife in it and it turns out clean when you remove it.

Remove from oven and allow cool completely. Refrigerate for 8 hours or overnight.

To unmold gently run a small knife all around the mold pan, then carefully flip it over a large plate. Slice and serve with a drizzle of the caramel.