Rum-Infused Flan with Butterscotch Drizzle

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.

Silky smooth custard infused with dark rum, topped with a warm butterscotch sauce for a sophisticated dessert. This Puerto Rican-inspired recipe, ready in about 75 minutes, layers heavy cream, whole milk, eggs 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: 25 min Cook: 50 min Serves 6 Puerto Rican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Whisk together 3 tbsp granulated sugar and 2 tbsp dark rum in a small saucepan until sugar dissolves. Pour into a 6-inch round baking dish and swirl to coat the bottom evenly. Set aside.
  2. Step 2: In a large bowl, whisk 3 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Gradually stir in 2 tbsp dark rum and 1/2 cup granulated sugar until fully combined.
  3. Step 3: Pour the custard mixture over the rum syrup in the baking dish. Place the dish in a larger roasting pan and fill the pan with enough hot water to reach halfway up the sides of the baking dish. Bake for 45-50 minutes until set and slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours.
  4. Step 4: For the drizzle, melt 1 tbsp butter in a saucepan over medium heat. Add 3 tbsp brown sugar and 1/4 cup heavy cream, stirring constantly until smooth and bubbly. Simmer for 3 minutes until thickened, then remove from heat.

Related recipes