Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sugar
  1         tablespoon  butter
  1 1/2           cups  chopped pecans
  1                can  sweetened condensed milk -- (15 ounces)
  1                can  milk -- (use condensed milk
                        -- can to measure),
                        -- (15-ounces)
  6                     eggs
  2          teaspoons  pure vanilla extract
  1                cup  rum -- 80-proof
     1/4           cup  sugar

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.

Nutritional Information:

3911 Calories (kcal); 193g Total Fat; (49% calories from fat); 79g Protein; 363g Carbohydrate; 1290mg Cholesterol; 963mg Sodium