A marvellously sweet American flan, Honey Pecan Flan makes an excellent dessert.
9-inch Flan Case made from rich shortcrust flan recipe, baked blind and cooled
1 egg yolk
4 oz. soft brown sugar
1 fl. oz. clear honey
1 fl. oz. golden syrup
2 oz. butter, melted
2- teaspoon salt
1 teaspoon vanilla essence
6 oz. pecans, halved
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
To make the filling, in a medium-sized mixing bowl, beat the eggs and egg yolk together with a fork. Stir in the brown sugar, honey, syrup, butter, salt and vanilla essence and beat the mixture until all the ingredients are well blended.
Coarsely chop half of the pecans and stir them into the mixture.
Pour the filling into the flan case, smoothing it out evenly with a knife. Decorate the top of the filling by placing the remaining pecan halves neatly around the edge in concentric circles.
Place the flan in the oven and bake it for 45 to 50 minutes, or until the filling has set.
Remove the flan from the oven and allow it to cool before serving.