Rum-Infused Flan with Caramel

Name: Rum-Infused Flan with Caramel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 1/2 cup granulated sugar; 1/4 cup dark rum; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tsp vanilla extract; 1/4 tsp salt

A classic Puerto Rican dessert featuring a silky custard base infused with dark rum, set atop a glossy caramel sauce for a luxurious finish.

Cuisine: Puerto Rican

Category: Desserts

Prep: 20 minutes. Cook: 60 minutes.

Serves 8.

Ingredients

1/2 cup granulated sugar
1/4 cup dark rum
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
1/4 tsp salt

Instructions

Step 1: Preheat oven to 350°F (175°C). Place 1/2 cup granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until sugar melts and turns deep amber, about 5-7 minutes. Immediately pour into a 9-inch round baking dish and swirl to coat the bottom evenly.
Step 2: While caramel cools, whisk 4 large eggs in a large bowl until smooth. Add 1 can sweetened condensed milk, 1 can evaporated milk, 1/4 cup dark rum, 1 tsp vanilla extract, and 1/4 tsp salt. Whisk until fully combined and smooth.
Step 3: Pour custard mixture over the cooled caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water to reach halfway up the sides of the baking dish.
Step 4: Bake for 50-60 minutes, or until the center is set but still slightly jiggly when gently shaken. Remove from oven and let cool to room temperature.
Step 5: Refrigerate for at least 4 hours before serving. Run a knife around the edge of the flan, invert onto a serving plate, and let the caramel sauce flow over the custard.