Pecan Caramel Flan

 

INGREDIENTS

2 C. Sugar, divided

1 pint Milk

1 pint Half and Half

6 eggs, well beaten

1 tsp. Vanilla (preferably Mexican Vanilla)

1/2 tsp. Almond extract

1/2 tsp. Ground nutmeg

1/2 tsp. Ground cinnamon

 

Topping

1 C. Caramel syrup (preferably Mexican Caramel - Cajeta)

1 C. Azar^Ò Chopped Pecans

 

DIRECTIONS

First make the caramel. Put 1 C. sugar in a heavy cast iron skillet. Over a gentle heat melt the sugar, stirring constantly, until it is a rich golden brown. Pour this into the baking dish you will be baking your flan in. Tilt the dish to spread the caramel evenly over the entire bottom. Set aside. Preheat oven to 350 degrees. Mix remaining ingredients together well and pour into your baking dish with the caramel sauce coating. Bake in a dish of water for approximately 1 1/2 hours or until a table knife inserted into the center comes out clean. Allow to cool then refrigerate until firm. To serve, set the baking dish in a dish of hot water for just a few seconds, then run a knife around the outer edge. Set a serving plate on top of the baking dish and invert. The flan should slide out nicely. Top with caramel syrup and pecans. The caramel will form a delectable sauce that may be spooned over each serving.

 

Serves 4 to 6.