Creamy Madagascan Vanilla Rum Flan with Caramel Crust
A Luxurious Dessert with Tropical Flavors
Dive into the creamy, custardy heaven of this flan, infused with Madagascan vanilla and a hint of rum, topped with a decadent caramel crust.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Caramel
For the Flan Custard
For the Garnish
Preparation
Preparing the Caramel
Combine sugar and water
In a small saucepan, combine sugar and water over medium heat.
Dissolve sugar
Stir until sugar dissolves, then stop stirring, allowing it to cook until amber—about 10 minutes.
Pour caramel
Carefully pour the caramel into individual ramekins, tilting them to coat the bottom evenly.
Pour the caramel quickly into the ramekins before it hardens.
Preparing the Flan Custard
Preheat oven
Preheat the oven to 350°F (175°C).
Combine ingredients
In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, rum, and vanilla extract until thoroughly combined. Strain the mixture into a pitcher to ensure smoothness and distribute into prepared ramekins.
Chill the ramekins in the fridge for 10 minutes to keep the caramel in place.
Cooking Process
Prepare Water Bath
Place filled ramekins in a baking dish and pour hot water halfway up the sides for an even cook.
Bake
Cover loosely with foil and bake for 50-60 minutes, or until the flan is set and jiggles slightly when shaken.
Cool
Remove from the oven and let cool completely, then refrigerate for at least 4 hours.
Plating & Serving
Creamy Madagascan Vanilla Rum Flan with Caramel Crust
Creamy Madagascan Vanilla Rum Flan with Caramel Crust
Invert and Serve
Invert ramekins onto plates, letting the caramel sauce delicately pool around the flan, creating a glistening halo effect.