Pecan Flan

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chef dezs pecan flan

Pecans are probably my favorite nut and especially in desserts, so when given the challenge by Lepp Farm Market to come up with a dessert for December’s recipe of the month I knew it would be with pecans. A traditional flan is a bit larger than a pie in diameter and only has a bottom crust. It is also much shallower than a pie. These attributes of a flan make it a perfect solution to feature a higher fat and calorie filling as less volume is actually served to each guest with each slice. Using the incredible pastry from Krause Berry Farms (available in the freezer section at Lepp’s) makes this recipe a lot easier to execute. I found that thawing in the refrigerator over a 48 hour period works best. I hope this dessert gets a chance to grace your holiday table and I wish you the very best of health and happiness this season.

Ingredients

1 package Krause Farms Pastry Patties, thawed but kept chilled
Dry beans (for cooking the crust)
3 cups pecan halves (3 – 100g bags)
5 large eggs, room temperature
1/2 cup white sugar

6 tbsp packed brown sugar (not golden sugar)
1 cup golden syrup or corn syrup
1/2 cup butter, melted & cooled to room temperature
1/2 tsp salt

 

Method
  1. Preheat oven to 400 degrees and prepare an 11-inch round flan pan with baking spray or rub with butter. Press the 2 pastry patties together into one mass and roll it out on a floured surface to a minimum 12 inch diameter circle with even thickness. Place rolled pastry into the prepared flan pan and ensure that the pastry is gently pressed into all grooves in the edges of the pan and that the pastry reaches the top of the sides. If the pastry doesn’t go all the way to the top of the sides, then the filling will flow over the pastry and make it soggy. Trim any excess that folds over. Place a piece of parchment paper over the pastry lined pan and fill with enough dry beans to fill the flan. Bake for 20 minutes. Remove the beans by picking them up with the parchment and let the cooked pastry cool to room temperature. (Cooking the pastry by itself with the beans will cook the crust first and the weight of the beans will keep any air bubbles from forming, thus keeping the pastry nice and flat). Reserve the beans once cooled and store for future pastry cooking in the same manner.
  2. Set the oven now to 300 degrees.
  3. Once the pastry has cooled, evenly arrange the pecan halves in the pastry shell.
  4. In a mixing bowl combine the eggs, white sugar, brown sugar, syrup, butter, and salt. Mix until completely combined. Pour this mixture evenly over the pecans, but make sure that the level of this egg mixture does not pour over the sides of the cooked pastry. Use a spatula to gently press the pecans down a bit to ensure that they all get covered by this egg mixture. Bake for 1 hour until cooked through and the filling is puffy but firm. Let cool on a cooling rack (the puffiness will subside) until room temperature is reached.
  5. Cut into desired sized pieces and serve.

Makes one 11-inch flan

All ingredients are available at Lepp Farm Market