Chocolate-rum Flan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: Sweetened condensed milk, 14.5oz
1 can: Evaporated milk, 12 oz
2: Eggs,
6: Egg yolks,
1/4 cup: Chocolate syrup,
2 tbsp: Dark rum,
1 cup: Sugar to caramelize the pan,
Directions:
Combine the milks, eggs, egg yolks, chocolate, and rum in a food
processor or blender and process well. Preheat oven to 375 degrees F.
Heat the sugar in a heavy-bottomed saucepan over medium heat,
stirring constantly until the sugar has melted and is a light amber
colour, about 20 minutes. Pour the caramel into 6 individual 8-oz
ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over
the caramel. Place in a water bath and bake uncovered for 15 minutes.
Reduce heat to 350 degrees F and continue baking until set, when a
knife inserted comes out clean, about 30 minutes more. Remove from
the oven and let cool completely. To serve: Run a knife around the
edges of the ramekins or mold and invert the flans onto a serving
platter or individual plates.
Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96
format by Lisa Crawford, 7/6/96
Source from luhu.jp
processor or blender and process well. Preheat oven to 375 degrees F.
Heat the sugar in a heavy-bottomed saucepan over medium heat,
stirring constantly until the sugar has melted and is a light amber
colour, about 20 minutes. Pour the caramel into 6 individual 8-oz
ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over
the caramel. Place in a water bath and bake uncovered for 15 minutes.
Reduce heat to 350 degrees F and continue baking until set, when a
knife inserted comes out clean, about 30 minutes more. Remove from
the oven and let cool completely. To serve: Run a knife around the
edges of the ramekins or mold and invert the flans onto a serving
platter or individual plates.
Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96
format by Lisa Crawford, 7/6/96
Source from luhu.jp