You are here: Home » Recipes » Rum Flan Rum Flan Recipe by Favorite Recipes Press Yield 8 servings This is a wonderful dessert for a luncheon or after a heavy meal. PrintEmail Ingredients 1 1/2 cups sugar2 cups heavy cream1 1/2 cups heavy cream1/2 cup rum1 -- vanilla bean pinch salt4 -- eggs6 -- egg yolks Instructions Preheat oven to 350F. 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. 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. 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. 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. 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.) 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).