FLAN FOR CHRISTMAS (SALLYE)
Try it, I know you will love it.
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- 1-1/2 c
- granulated sugar
- 4 large
- 3 c
- heavy cream
- 1 tsp
- mexican vanilla
- 1 tsp
- rum (optional)
- 1/4 c
- 1 c
- finely minced pecans or walnuts
2. Preheat oven to 325º
3. Set out eight ovenproof ramekins
(Note: It will continue to cook a couple of minutes after removal from fire)
Place the ramekins in a row and pour an equal amount of sugar syrup into each ramekin.
Swirl the sugar around in each ramekin to cover the sides and bottoms.
Set on dish towel in baking dish. Make sure to leave room between each one.
Mix by hand or on low speed of mixer until well blended and smooth and creamy.
NOTE: THIS WILL BE THE BOTTOM OF THE FLAN WHEN SERVED
The dish towel will keep the ramekins from sliding around while you are handling them.
Flan is done when a silver knife inserted into the custard comes out clean.
Remove from oven