Chocolate-rum flan

Yield: 6 Servings

Measure Ingredient
1 can Sweetened condensed milk, 14.5oz
1 can Evaporated milk, 12 oz
2 \N Eggs
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

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