Rum Flan

  • Yield: 8 servings


1 1/2cups sugar
2cups heavy cream
1 1/2cups heavy cream
1/2cup rum
1-- vanilla bean
pinch salt
4-- eggs
6-- egg yolks


  1. Preheat oven to 350F.
  2. Heat 1 cup of the sugar in a small, heavy pan over moderately high heat.  Stir with a wooden spoon until melted and caramel-colored.
  3. Pour caramelized sugar into eight 1/2-cup ramekins or custard cups, coating the bottoms and sides.  Work quickly.  (You may use a 1 1/2-quart oven-proof mold rather than individual cups.) Set aside.
  4. Heat cream, half and half, remaining 1/2 cup sugar, rum, vanilla bean, and salt in a heavy 2- or 3-quart saucepan.  Let mixture simmer briskly about 15 minutes until reduced by about 1/2 cup.  Set aside to cool.
  5. Beat the eggs and yolks.  Add them to the cooled milk mixture and stir well.  Pour through a strainer into a pitcher, then into the cramel-coated custard cups.
  6. Set the cups in a pan of warm water deep enough to reach about 1 inch up the sides of the cups.  Bake in a preheated oven until done.  (A knife inserted gently in the center should come out clean.)
  7. Cool.  Refrigerate for several hours.  To serve: run a sharp knife around the sides of the cups.  Invert on serving dish.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).