Flan

Flan originates in Spain, but Mexico has some notable variations, including any combination of cream cheese, orange, and rum. This recipe includes orange and rum.

Ingredients

• 1/2 cup sugar
• 14 oz sweetened condensed milk
• 1 cup whole milk
• 1 cup heavy cream
• 6 egg yolks
• 3 egg whites
• Juice of 1 orange (2 tbsp)
• Fresh zest of 1 orange (1 tbsp)
• 1 tbsp vanilla extract
• 2 tbsp + about 1/4 cup golden rum
• 1 tbsp corn starch
• A pinch of salt

Materials

• 6-10 ramekins, depending on their size
• Assorted measuring cups
• Assorted measuring spoons
• A mixing bowl
• A hand mixer (optional)
• A pan for an in-oven water bath
• A spray bottle of water

Procedure

• Divide the sugar between the ramekins.
• Spray the sugar to moisten slightly.
• Bake the sugar on 550 F (convection if available) until melted and amber.
• Let the sugar cool.
• Combine orange juice, orange zest, vanilla, rum, corn starch, and salt in a measuring cup.
• Combine remaining ingredients in a mixing bowl and blend until homogenous.
• Slowly stream in the orange mixture while continuing to blend.
• Strain to remove lumps.
• Divide the mixture between the ramekins.
• Place the ramekins in the baking pan.
• Fill the baking pan with boiling water such that the water level is higher on the ramekins than the flan mixture level.
• Bake at 350 F for 45 minutes - 1 hour, until firmer but still jiggly
• After removing the ramekins from the oven, immediately carefully spoon on just enough golden rum to cover the surface of the flan.
• Let sit overnight (or longer) in the refrigerator.

Presentation

Run a knife around the edge of the ramekin to free the flan. Flip the ramekin over a plate. The sugar on the bottom will have dissolved into a caramel syrup. Pour this syrup over the flan.