9-point flan

8 servings
1¼ cup Sugar
Egg yolks; or up to: Egg yolks total
13 ounces Evaporated milk
2 tablespoons Rum; or more to taste

In heavy skillet, slowly heat ¾ cup sugar until melted and caramel-colored. Pour into 5-cup baking dish and carefully swirl to line dish with caramel. Set aside. Beat egg yolks with ½ cup sugar.

Add evaporated milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of hot water and bake at 350F about 1 hour, or until knife inserted in center comes out clean. Cool thoroughly at room temperature. Unmold on serving plate.

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