Creamy Madagascan Vanilla Rum Flan with Caramel Crust
Dive into the creamy, custardy heaven of this flan, infused with Madagascan vanilla and a hint of rum, topped with a decadent caramel crust.
Preparation
Get these tasks done before you start cooking.
Preparing the Caramel
- 1
Combine sugar and water
In a small saucepan, combine sugar and water over medium heat.
- 2
Dissolve sugar
Stir until sugar dissolves, then stop stirring, allowing it to cook until amber—about 10 minutes.
- 3
Pour caramel
Carefully pour the caramel into individual ramekins, tilting them to coat the bottom evenly.
Tip: Pour the caramel quickly into the ramekins before it hardens.
Preparing the Flan Custard
- 1
Preheat oven
Preheat the oven to 350°F (175°C).
- 2
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.
Tip: Chill the ramekins in the fridge for 10 minutes to keep the caramel in place.
How to Make Creamy Madagascan Vanilla Rum Flan with Caramel Crust
Total time: 2 h 20 min · Yields 8 servings
- 1
Prepare Water Bath
Place filled ramekins in a baking dish and pour hot water halfway up the sides for an even cook.
- 2
Bake
Cover loosely with foil and bake for 50-60 minutes, or until the flan is set and jiggles slightly when shaken.
- 3
Cool
Remove from the oven and let cool completely, then refrigerate for at least 4 hours.
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