Cuban - Rum Flan
- 1 can Condensed milk
- 1 can evaporated milk
- 1 8oz cream cheese
- 5 eggs
- 3-5 tablespoons of Rum
- 2 tablespoons of sugar (or more if needed)
- For caramel
- 1-1/2 cup of sugar
- 2-3 tablespoons of water
- 3 to 4 drops of lemon
Adapted from youtube.com
Set oven at 350 degrees
In a 2-quart saucepan, combine the
1-1/2 cup granulated sugar and
2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes.
Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes.
Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a bowl, blend following ingredients:
Once blended pour in caramelized dish
Place in a bain Marie, (pan with water) 2/3 of way up the dish
Place in oven
Cook 40-60 minutes.
You know it is done when you place a toothpick or knife through the flan, it comes out clean
Let cool completely on a wire rack
Once completely cool, place in refrigerator for at least 1-2 hours or overnight.
To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over.