Yield: 6 Servings
|1 can||Sweetened condensed milk, 14.5oz|
|1 can||Evaporated milk, 12 oz|
|6 \N||Egg yolks|
|¼ cup||Chocolate syrup|
|2 tablespoons||Dark rum|
|1 cup||Sugar to caramelize the pan|
Combine the milks, eggs, egg yolks, chocolate, and rum in a food processor or blender and process well. Preheat oven to 375 degrees F.
Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar has melted and is a light amber colour, about 20 minutes. Pour the caramel into 6 individual 8-oz ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over the caramel. Place in a water bath and bake uncovered for 15 minutes.
Reduce heat to 350 degrees F and continue baking until set, when a knife inserted comes out clean, about 30 minutes more. Remove from the oven and let cool completely. To serve: Run a knife around the edges of the ramekins or mold and invert the flans onto a serving platter or individual plates.
Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96