Preparation:
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 refrigerator 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, pour the rum over the top and light. |
