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Flan Flambé
A flambé has got to be one of the most fun things to make when cooking. Don't be scared of flambés, they are relatively safe and only burn for a very short period of time. This recipe mixes a traditional flan with a special final touch.
1/2 cup sugar
1 tablespoon butter
1 1/2 cups chopped pecans
1 can (15 ounces) sweetened condensed milk
1 can (15 ounces) milk (use condensed milk can to measure)
6 eggs
2 teaspoons pure vanilla extract
1 cup 80 proof light rum
1/4 cup sugar
Preheat oven to 350 degrees. Place 1/2 cup sugar in a large heavy skillet and heat until it caramelizes. Immediately pour into a well greased 1 1/2 quart mold. Sprinkle the chopped pecans over the top of the sugar. Place the condensed milk, milk, eggs, vanilla, in a food processor or blender. Whip until well blended and foamy. Slowly pour into the mold. Bake for 1 hour, or until a knife inserted in the center comes clean. Let cool overnight. Remove from the oven a few hours before serving and let warm to room temperature. Before serving, reheat at 300 degrees until steaming hot inside. Unmold on a warm flame proof plate. Carefully warm
the rum in a saucepan until it just barely starts to bubble. Sprinkle 1/4 cup sugar on top of the flan, poor the rum over the top and light.
Makes 8 servings.
Preparation Time: 20 minutes
Cooking Time: 1 hour, 45 minutes
Chilling Time: 8 hours
Total Time: 10 hours, 5 minutes
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