An Authentically Rich Rum Flan

By Liliana Moyano for Shine Latina

Flan de leche y ron Flan de leche y ron

Living in Miami you have the luxury of feeling closer to Latin America than in any other part of the country. With the blend of cultures, it is very easy to find a Cuban, Puerto Rican, Venezuelan, Colombian or any other type of Latin restaurant, and chances are they will all serve scrumptious food. I love a good Cuban cafeteria, because they simply make the best flan on earth. Flan de leche (milk flan) is a type of custard that is very soft and creamy but not overpowered with sugar. It resembles the flavor of a crème brulee, but it has a thicker consistency with a softly melted caramel over the top rather than a crunchy exterior.

My sister and I found a recipe for this dessert I dare say is just as good as what you'll find in any Cuban restaurant. This version, though, is even more authentic with the addition of rum which blends beautifully with the caramel and milks. It may take some time, but all good things come to those who wait. And this is definitely worth it!

Aquí les va…

Ingredients
Flan de leche y ronFlan de leche y ron(8 servings)
8 tablespoons white sugar
6 eggs
2 cans sweet condensed milk (12 oz.)
2 cans evaporated milk (12 oz.)
1 tablespoon dark rum
1 teaspoon vanilla extract

Try this recipe after eating some delicious low calorie empanadas!

Directions

Flan de leche y ronFlan de leche y ron

Preheat the oven at 350 degrees.

Cover the bottom of a baking pan with white sugar and bake for 18 minutes or until the sugar becomes liquid caramel without burning. Remove the caramel from the oven, and let it sit at room temperature for 30 minutes.

Next, place the eggs, condensed milk, evaporated milk, dark rum and vanilla extract in the blender until the mix becomes completely liquefied and obtains a light yellow color. Pour the mix on top of the caramel. You might hear the caramel break; this is completely normal. Cover the mix with foil paper, and bake it in a water bath or bain-marie for one hour and 15 minutes.

Remove the pan from the oven and uncover the flan. Place it back in the oven, into the same water bath, and cook for another 30 minutes. Finally remove both pans from the oven, and let the flan sit for thirty minutes at room temperature. Place it in the fridge for another 45 minutes and serve.

Notes

-Bain marie is a technique used for delicately cooking in water.

For content that speaks to you, visit Shine Latina.