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Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon (generous) ground cinnamon
- 1/8 teaspoon (generous) freshly grated or ground nutmeg
- 1/8 teaspoon (generous) salt
- 1 large egg yolk
- 1 tablespoon whipping cream
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3 tablespoons sugar
- 1 3/4 cups sugar, divided
- 1/3 cup water
- 1 tablespoon light corn syrup
- 6 large egg yolks
- 2 large eggs
- 2 cups heavy whipping cream, divided
- 2 cups whole milk
- 2 tablespoons dark rum
- 1 tablespoon freshly grated or ground nutmeg
- 1 cup chilled heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon dark rum
- 3/4 teaspoon vanilla extract
- Freshly grated or ground nutmeg (for sprinkling)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
For crust:
Whisk first 4 ingredients in small
bowl to blend. Whisk egg yolk and 1
tablespoon whipping cream in another
small bowl to blend. Using electric mixer,
beat butter and sugar in medium bowl until
blended. Beat in yolk mixture (mixture may
look curdled). Beat in flour mixture just
until blended (dough will be slightly sticky).
Using floured hands, gather dough together
and form into disk. Wrap in plastic; chill at
least 1 hour. DO AHEAD: Can be made 1 day
ahead. Keep chilled. Let soften slightly at
room temperature before rolling out.
Position rack in center of oven and
preheat to 375°F. Roll out dough on lightly
floured parchment paper to 9-inch round.
Using 8 1/2-inch-diameter plate as guide, cut
out round. Transfer dough round, still on
parchment, to baking sheet. Pierce dough
all over with fork. Bake until crust is golden
brown and baked through, 28 to 30 minutes.
Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Cover
and store at room temperature.
For flan:
Combine 1 cup sugar, 1/3 cup
water, and corn syrup in heavy medium
saucepan. Stir over medium-low heat
until sugar dissolves. Increase heat and
boil without stirring until mixture turns
deep amber, occasionally swirling pan
and brushing down sides with wet pastry
brush, about 10 minutes. Immediately pour
caramel into 9-inch-diameter cake pan
with 2-inch-high sides. Using oven mitts to
protect hands, tilt pan to swirl caramel over
bottom and halfway up sides of pan. Cool
while preparing custard.
Position rack in center of oven and
preheat to 325°F. Whisk egg yolks, eggs,
1 cup cream, and 1/4 cup sugar in large bowl
to blend. Combine 1 cup cream, milk, rum,
nutmeg, and 1/2 cup sugar in large saucepan.
Stir rum mixture over medium heat until
sugar dissolves; increase heat and bring to
simmer. Gradually whisk hot rum mixture
into yolk mixture. Pour mixture through fine
strainer into cake pan with caramel. Place
cake pan in large roasting pan. Add enough
hot water to roasting pan to come halfway
up sides of cake pan. Cover roasting pan
loosely with foil.
Bake flan until set, about 1 hour 40
minutes (center may move slightly when
pan is gently shaken, but top will feel set
when lightly pressed). Remove from oven;
let flan stand in roasting pan with water
10 minutes. Remove cake pan from roasting
pan. Transfer directly to refrigerator; chill
uncovered overnight. DO AHEAD: Can be
made 2 days ahead. Cover and keep chilled.
For rum whipped cream:
Combine all ingredients except nutmeg in large bowl.
Using electric mixer, beat until peaks form.
DO AHEAD: Can be made 2 hours ahead.
Cover and chill. Rewhisk to thicken, if
necessary, before using.
Run small knife around flan to loosen
from pan. Place baked crust atop flan in
pan. Place large platter atop flan with crust.
Using both hands and holding platter and
pan with flan firmly together, invert flan
with crust onto platter. Scrape any caramel
remaining in pan over flan. Top center of
flan with mound of rum whipped cream.
Sprinkle cream lightly with grated nutmeg.
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