This luxurious Chocolate-Rum Flan is the ultimate indulgent dessert, combining the smooth, creamy texture of traditional flan with deep cocoa notes and the warm complexity of dark rum. The custard is baked slowly in a water bath to ensure it remains tender and jiggly, while the homemade caramel sauce adds a perfect balance of bitter-sweet crunch. It’s an elegant yet approachable dish that feels special enough for holiday dinners or romantic evenings, yet simple enough for a weekend treat. Serve it chilled for the best texture, allowing the flavors to fully meld. This recipe brings a sophisticated international flair to your table, impressing guests with its professional presentation and decadent taste.
Chocolate-Rum Flan
Description
This luxurious Chocolate-Rum Flan is the ultimate indulgent dessert, combining the smooth, creamy texture of traditional flan with deep cocoa notes and the warm complexity of dark rum. The custard is baked slowly in a water bath to ensure it remains tender and jiggly, while the homemade caramel sauce adds a perfect balance of bitter-sweet crunch. It&# 226;ÂÂs an elegant yet approachable dish that feels special enough for holiday dinners or romantic evenings, yet simple enough for a weekend treat. Serve it chilled for the best texture, allowing the flavors to fully meld. This recipe brings a sophisticated international flair to your table, impressing guests with its professional presentation and decadent taste.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Place 1 cup of sugar in a heavy-bottomed saucepan over medium heat.
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Heat the sugar, stirring constantly, until it melts and turns a light amber color, which should take about 5-7 minutes. Watch closely so it does not burn.
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Immediately pour the hot caramel into 6 individual 8-oz ramekins or a 9x4 inch loaf pan, tilting to coat the bottom evenly. Set aside.
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In a blender or food processor, combine the sweetened condensed milk, 1 can (12 oz) of evaporated milk, 2 whole eggs, 6 egg yolks, 1/4 cup chocolate syrup, and 2 tablespoons dark rum.
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Blend on high speed until the mixture is completely smooth and well-combined, about 1-2 minutes.
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Pour the flan mixture over the caramel in the prepared ramekins or loaf pan.
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Place the ramekins or loaf pan into a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the flan containers.
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Bake uncovered at 375ðF (191ðC) for 15 minutes.
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Reduce the oven temperature to 350ðF (175ðC) and continue baking for another 30-35 minutes, or until a knife inserted into the center comes out clean and the edges are set but the center still jiggles slightly.
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Remove the flans from the water bath and let them cool to room temperature.
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Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flans to set completely.
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To serve, run a thin knife around the edges of the ramekins or mold. Invert onto a serving platter or individual plates, allowing the caramel sauce to flow over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 325.0kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 5.5g28%
- Cholesterol 24.0mg8%
- Sodium 131.0mg6%
- Total Carbohydrate 55.0g19%
- Dietary Fiber 0.0g0%
- Sugars 52.0g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
