9-point flan
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| 8 | Egg yolks; or up to: Egg yolks total | |
| 13 | ounces | Evaporated milk |
| 2 | tablespoons | Rum; or more to taste |
Directions
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.