• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Rum Raisin Flan

    "This recipe takes the traditional rum raisin flavors and incorporates it into every Latinos' favorite dessert, the flan,” says chef and blogger Bren Herrera, author of Flanboyant Eats. “Using Zacapa in the recipe gives this flan an elegant and decadent touch.”

     

    Private chef and acclaimed lifestyle blogger, Bren Herrera has a passion for all things food and entertainment. Born in Cuba and raised in the suburbs of D.C., Herrera says she grew up in a “very traditional Latin home with a huge dose of Cubanisms.” Her family influences include her grandmother, who grew all her herbs in her front yard in Havana, and her mother, who taught her how to use the pressure cooker, a kitchen tool that she swears by.


    Ingredients
    1/4
    cup
    Zacapa rum
    4
    whole eggs
    1
    can
    sweetened condensed milk
    14
    ounces
    milk (2% or whole)
    3/4
    cup
    white sugar
    1/2
    cup
    raisins
    1
    tablespoon
    flour
    1
    teaspoon
    vanilla extract
    1
    teaspoon
    rum extract
    Directions
    In a small bowl, add raisins and Zacapa rum. Cover and refrigerate overnight.
    When ready to make, mix in flour to raisins until well combined.
    Whisk eggs in a medium sized bowl.
    Add and combine sweetened condensed and whole milk, rum raisins, vanilla and rum extracts. Set aside.
    Add sugar to an 8-inch flan mold and caramelize on medium-high heat until golden in color, stirring constantly. Make sure not to burn sugar.
    When sugar is fully melted, carefully coat entire flan mold with caramelized sugar, using a circular motion to cover all sides. Move fast if using a brush.
    Add 3 cups of water to a 4 or 6 quart pressure cooker.
    Gently place flan mold in cooker and close lid. Place jiggler on lid. If pressure cooker jiggler has different PSI settings, set it to 10.
    Cook on high for 10 minutes, or until pressure cooker starts hissing. Turn off heat and allow all of the pressure to release itself for another five minutes.
    Remove from pressure cooker and refrigerate for eight to nine hours or overnight for best taste.
    Remove from refrigeration 30 to 45 minutes before serving to loosen.
    Using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip.
    Garnish each individual slice with two to three mint leaves and flower sprigs. Serve.

    The base number of servings for this recipe is 8
    OK

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