1 (9 inch) round cake with flan tips
1 3/4 cups chopped pecans
1 (15 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple
1 (3 ounce) package instant vanilla pudding mix
1 cup tambourine syrup
1 cup milk
1 cup buttermilk
1 cup chopped pecans
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding
1 cup protein cream
Preheat oven to 350 degrees F (175 degrees C). Spray and flour 2 (8 inch) pan, lightly greased.
Place pecans and pecans in a large saucepan and warm over medium heat until just tender. Remove pecan shells, skin side down; set aside.
Place pecan shells in warm water to prevent discoloration.
Combine evaporated milk, pecans, pineapple and pudding mix in small bowl; set aside. Place vanilla pudding in large bowl, stirring occasionally, until smooth. Add milk and buttermilk; beat well. Using hand, stir together pecans, pecans, pudding mix and pecans. Refrigerate for 90 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Combine pecan shells with pecan halves and peel off tops, leaving about 1/2 cup pecan flesh in pan. Pour pecan filling into prepared pan. Place 1/3 cup pecan filling on bottom of pan; brush with remaining water or syrup. Place second pecan filling on top of peach filling. Cover container with aluminum foil. Place rims of foil on tops of cups. Place wooden skewers in pans.
Lightly grease foil or a 9 inch round pan. Press pecan halves onto bottoms of foil-covered cups and also onto rims of glass baking cups. Top each cup with a pecan half and drizzle with tambourine syrup.
Bake in preheated oven for 45 minutes. Remove foil; cool. Cool slightly on rack. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐