Pecan Flan Recipes

Steps:

• Heat oven to 350°F.
• Bring 3/4 cup sugar and water to boil in small saucepan on medium heat, stirring occasionally. Cook 6 to 8 min. or until deep golden brown. (Do not stir.) Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
• Blend milk and cream cheese in blender until smooth. Add eggs, vanilla, 1 cup nuts and remaining sugar; blend just until smooth. (Do not overmix). Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of smaller pan.
• Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool 10 min. Carefully transfer flan from water-filled pan to wire rack; cool completely.
• Refrigerate several hours or until chilled. Unmold flan onto plate. Garnish with remaining nuts. Serve topped with COOL WHIP.

Steps:

• 1. Cake Mix: Mix cake according to the directions on the back of the box. Combine Cake mix, sprite, oil, vanilla extract, caramel flavoring and eggs, mix well. Do not use both water and coke.
• 2. Flan Part: Combine evaporated milk, sweet condensed milk, eggs, vanilla extract and caramel flavoring, mix with mixer or in a blender. Mix for 2-3 min. Set aside. You can use 3 to 5 eggs, the more eggs you use the creamer the flan will be. \ Set flan mixture aside.
• 3. Caramel Sauce: Spray Bundt pan with Pam or Joy (flour plus oil) spray. Pour of 1 1/2 cups Cajeta or caramel sauce/topping into bottom of bundt pan.
• 4. Assemble the cake: 1. Spray 12 cup bundt pan with Pam or Joy (flour plus oil)spray. 2. Pour 1 1/2 cup Cajeta or caramel sauce into bottom of bundt pan. 3. Pour cake batter evenly on top of caramel that is in the bundt pan. 4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow.
• 5. Prepare cake to bake: Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 35 minutes of baking.
• 6. Bake the cake: Preheat oven 400 degrees, Bake about 1 hour. Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
• 7. Serving the cake: Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room temperature then place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. The cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel on top and dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there.

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.