Vanilla-Rum Caramel Flan (Flan au caramel à la vanille et au rhum)

Flan au caramel à la vanille et au rhum, also known as Vanilla-Rum Caramel Flan, is a classic dessert from Malagasy cuisine. This creamy and decadent dessert is perfect for special occasions or as a sweet treat after a delicious meal.

Vegetarian Dessert Malagasy Flan Caramel Vanilla Rum
Vanilla-Rum Caramel Flan (Flan au caramel à la vanille et au rhum)

Ingredients

  • 6 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup dark rum
  • 1 cup granulated sugar
  • 1/4 cup water

Instructions

  1. In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar caramelizes and turns a deep amber color. Pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool.
  2. Preheat the oven to 350°F (175°C).
  3. In a large bowl, whisk together the eggs, sweetened condensed milk, whole milk, vanilla extract, and dark rum until well combined.
  4. Pour the egg mixture over the cooled caramel in the baking dish.
  5. Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the baking dish.
  6. Bake in the preheated oven for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  7. Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, until completely chilled.
  8. To serve, run a knife around the edge of the flan and invert it onto a serving platter. The caramel sauce will flow over the top of the flan.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Fat
12g
Protein
6g

Supplies

9-inch round baking dish Larger roasting pan

Tools

Saucepan Whisk Knife

Serving suggestions

Serve the flan chilled, garnished with fresh berries or a dollop of whipped cream.

Tips & tricks

Be careful when working with the hot caramel to avoid burns. It's important to let the flan cool and chill thoroughly for the best texture and flavor.

Cost

$10