Secret Flan with Praline Sauce
Long story short, I have searched for this recipe for over 20 years. I helped with a wedding in Yazoo City around the year 2000. This flan, or one very similar to it, was served. Upon my first taste, I fell in love with it, but no one would share the recipe. All these years I have kept my eye open for the recipe trying many different versions over the years. Finally, I found the recipe in a little country church cookbook, and I vowed to share with anyone who wanted it. Recipes are made to share with others.
The Secret Flan Recipe with Praline Sauce
2 8-ounce packages of cream cheese, softened
1 stick of butter, softened
1/2 cup sour cream
1/2 cup sugar
1 package of unflavored gelatin
1/4 cup water
3 tablespoons butter
1 cup of brown sugar
1/2 cup half and half
1 cup chopped pecans
1 teaspoon vanilla
Biscoff Cookies or a shortbread cookie for serving
Combine the gelatin with the water and dissolve over a bowl of hot water. Set aside. Beat the cream cheese, butter and sour cream. Fold in the sugar and the gelatin mixture. Line a gelatin mold or any 1 quart bowl with plastic wrap then spray with non-stick spray. Pour in the flan mixture and refrigerate until use. The flan will be firm for use in a couple of hours.
To make the Praline sauce, combine the butter and brown sugar in a thick bottomed saucepan. Over low heat, stir constantly for 5 minutes. Gradually add in the half and half. Cook for a couple of minutes and mixture is smooth. Stir in the pecans and vanilla. Cool to room temperature.
To serve, unmold the flan onto a serving platter. Top with the room temperature Praline sauce. Serve with Biscoff Cookies.
FNPP Secret Flan with Praline Sauce
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