Chocolate-Rum Flan Recipe


Ingredients

1 can sweetened condensed milk, 14.5oz
1 can evaporated milk, 12 oz
2 eggs
6 egg yolks
1/4 cup chocolate syrup
2 tbsp dark rum
1 cup sugar to caramelize the pan


Directions

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


Servings: 6 servings

 

 

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Categories: Chocolate; Dessert


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We hope you enjoy this Chocolate Rum Flan recipe.

 


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