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
Chocolate-Rum Flan Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to read the history of `recipes` way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these early cook books were just very simple hieroglyphic recipes for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius recounts how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern chefs like bay, rue and dill. For the decades that followed, the upper-class families of Wesstern Europe competed to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. However, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books are highly popular as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Chocolate Rum Flan recipe.
