Rum-Soaked Flan with Caramel

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 vanilla custard infused with rum, crowned with a deep caramel sauce for a sophisticated dessert. This Puerto Rican-inspired recipe, ready in about 65 minutes, layers Eggs, Vanilla extract, Rum 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 280 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: 50 min Serves 6 Puerto Rican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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 4 eggs, 1 tsp vanilla extract, and 2 tbsp rum in a large bowl until smooth. Gradually stir in 1 cup heavy cream until fully combined.
  2. Step 2: Melt 1/2 cup granulated sugar in a small saucepan over medium heat without stirring until golden amber, then carefully add 1/4 cup water. Cook for 2 minutes until thickened, then pour a thin layer into the bottom of a 9-inch baking dish.
  3. Step 3: Strain the egg mixture into the baking dish over the caramel. Place the dish in a larger pan, add hot water to reach halfway up the sides, and bake for 50 minutes until set. Cool completely, then refrigerate for at least 4 hours before serving.

Related recipes