Cuban-Style Rum-Soaked Flan with Caramel Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, custard flan infused with Cuban rum and topped with a rich homemade caramel sauce for a decadent dessert experience. This Caribbean-inspired recipe, ready in about 75 minutes, layers granulated sugar, water, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook without stirring for 8-10 minutes until the sugar turns a deep amber caramel color, swirling pan occasionally to ensure even cooking.
  2. Step 2: Immediately pour the caramel into a 9-inch round flan mold, swirling to coat the bottom evenly. Set aside to harden.
  3. Step 3: In a large bowl, whisk together 2 cups whole milk, 1 cup sweetened condensed milk, 4 large eggs, 1 tsp vanilla extract, 3 tbsp Cuban gold rum, and 1/4 tsp salt until smooth and fully combined.
  4. Step 4: Strain the custard mixture through a fine-mesh sieve into the caramel-coated mold to remove any clumps.
  5. Step 5: Place the flan mold in a large roasting pan and fill the pan with hot water halfway up the sides of the mold (bain-marie). Carefully transfer to the oven and bake for 50-60 minutes until the custard is set but still slightly jiggly in the center.
  6. Step 6: Remove flan from water bath and cool to room temperature. Refrigerate at least 4 hours or overnight.
  7. Step 7: To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel sauce to drizzle over the top.

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