Gourmet Gluten-Free Cuban Caramel Flan with Rum Caramel Sauce

Allergens

Milk, Eggs

Ingredients

• 1 ½ cups granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 8 large eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt
• 1 cup homemade rum caramel sauce, recipe follows
• Fresh berries and mint leaves, for garnish Rum Caramel Sauce:
• 1 ½ cups granulated sugar
• ¾ cup water
• ¼ cup dark rum
• 1 tablespoon unsalted butter
• Pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C). In a small saucepan, combine sugar and water over medium heat, stirring occasionally until the sugar dissolves completely.
2. Bring the mixture to a boil without stirring until it turns a deep amber color. Remove from heat and carefully add rum, butter, and salt whisk until well combined. Allow to cool slightly.
3. In a large bowl, combine condensed milk, evaporated milk, eggs, vanilla extract, and sea salt. Whisk until thoroughly mixed. Gradually add the cooled rum caramel sauce, stirring continuously.
4. Strain the mixture through a fine mesh sieve into a blender or use an immersion blender to ensure a smooth, lump free consistency. Pour this custard mixture over the caramel in each of 6 greased and oven safe ramekins, filling them halfway.
5. Place these ramekins in a larger baking pan filled with boiling water, creating a water bath. This will ensure even cooking and prevent cracking.
6. Bake for 40 45 minutes or until the edges are set but the center still jiggles slightly. Allow to cool completely, then refrigerate for at least 4 hours or overnight for optimal texture.
7. To serve, run a thin knife around each flan and invert onto individual plates. Drizzle with additional rum caramel sauce, garnish with fresh berries and mint leaves.

Chef’s Insight

The key to a perfect flan is patience during the cooling and chilling process.

Notes

Flan can be made dairy-free with coconut cream.