Caramel-Rum Flan

Flan is one of the easiest desserts you can make. Plus, which is such a bonus, it can be made ahead, and placed in the fridge to chill until you're ready to serve. It's delicious the in traditional style, but you can add a few additional key ingredients, and make it the BOMB!

Caramel –Rum Flan

Ingredients:

1 cup and 1/2 cup sugar

6 large eggs

1 14oz can sweetened condensed milk

2 13 oz cans evaporated milk

1 teaspoon vanilla

1 tablespoon dark Rum

Directions:

Preheat oven to 325 degrees. You will need 6-8 ramekins and a large baking pan to place them inside.  

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla & rum. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.