Orange Flan

Ingredients:

1 cup sugar for caramelizing

8 eggs

2 cans condensed milk

2 cups orange juice

1 tbsp fresh orange zest

4 oz cream cheese softened, optional

Procedure:

Place sugar in deep pan and place over medium-high heat until sugar melts and turns into a light golden syrup. Immediately remove from heat and pour into a flan mold. Tilt mold until bottom is entirely coated.

Whisk the remaining ingredients until very smooth. Pour into prepared mold, cover with aluminum foil. 

Steam for 20-25 mins or until a toothpick inserted comes out clean. Chill. To serve, turn out a platter.

To Janeth, Sandrin Nang Cecille, Liezl: 

Gamit nako fresh orange juice pero pwede siguro ug dili. Gitry nako ang cream cheese pero pareho ra man ug tilaw sa wala thats why its optional. Make sure nga dili over-cooked para it will melt in your mouth pgkaunon na. Mas maayo salaon before ibutang sa mold para smooth gyud pero pwede ra pod ug dili. 

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Fudgy Pecan Pie

I bought a bag of Pecan nuts from Costco last December so I have been making sweet treats out of them. I have made Pecan Sandies for nth time already and I wanted to try different recipes, hence, this pie was made.

I got the recipe from Taste of Home's Prize Winning Recipes booklet/brochure which I got 5 years ago.

My husband liked it very much so did I but I find it tedious to make so I am not sure if I am going to do it again. 

But I would like to share the recipe all the same :)

Since I start making pies, (from Orange Frosted Pie to Coconut Cream Pie) I always follow the ingredients and procedures but I've always ended up making 2 pies for the supposedly good for 1 pie crust- ingredient only. I can't seem to understand why. 

Anyway, below is the recipe. It's up to you if you will make 2 pies out of the recipe.

1- unbaked 9-inch pastry shells

1 package (4 ounces) German sweet chocolate

1/4 cup butter

1can big condensed milk

1/2cup water

2 eggs- beaten

1tsp vanilla extract

1/4tsp salt

1/2cup chopped pecans

Filling:

1cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1cup whipped topping

Topping:

1 cup heavy whipped cream

1 tbsp confectioner's sugar

1teaspoon vanilla extract

Procedure:

Line unpricked pastry shell with double thickness of heavy duty foil. Bake at 450 degrees for 5 minutes. Remove foil and set shell aside. Reduce heat to 375 degrees. 

In a heavy sauce pan, melt chocolate and

butter. Remove from the heat, stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 30 minutes or until a

knife inserted near the center comes out clean. Cool completely.

In a mixing bowl, beat milk and pudding mix until smooth. Fold in whipped topping. Spread over nut layer; cover and refrigerate.

In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours. Store in the refrigerator. Yield 6-8 servings.

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