A delicious variation on a traditional American favourite, Pecan and Sour Cream Flan makes a delicious and rich dessert.4 oz. cream cheese
8 fl. oz. sour cream
3 oz. sugar
2 eggs, lightly beaten finely grated rind of
1 lemon .
½ teaspoon ground allspice
1 teaspoon ground cardamom
2 oz. pecans, chopped X 9-inch Flan Case made with rich shortcrust pastry, baked blind and cooled
1 oz. whole pecans
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large mixing bowl, beat the cream cheese and sour cream together with a wooden spoon until they are well blended. Add the sugar and eggs, beating con stantly. Add the lemon rind, allspice, cardamom and chopped pecans and beat well to blend.
Spoon the mixture into the flan case, spreading it out evenly with a flat-bladed knife. Place the flan in the oven and bake for 30 minutes or until the filling is set and firm.
Remove the flan from the oven and arrange the whole pecans decoratively over the filling. Allow to cool completely before serving.