Both in Cuba and in the United States, flan is a dessert included in the repertoires of most Cuban cooks. Sweetened condensed milk and evaporated milk are often used in flan recipes instead of fresh milk and cream, because of convenience and availability. This recipe, adapted from one created by Chef Douglas Rodriguez of Ola in Miami, is easy to make—and scrumptious. Chocolate and vanilla, both foods that originated in Meso-America, are complemented by the flavor of dark rum. For an alternative method of caramelizing the mold, see the recipe for Flan de Leche Clásico (Classic Flan).
Place the sugar in a heavy-bottomed saucepan over medium heat. Cook, stirring, until the sugar melts and turns a light amber color, about 10 minutes. Quickly but carefully pour the hot caramelized sugar into a
Pour the custard into the caramel-coated mold. Place the mold in a larger pan and place it on the middle rack in the oven. Pour enough boiling water around the mold to come halfway up the sides. Lower the
Carefully remove the flan from the water bath and place it on a baking rack to cool. Refrigerate until chilled, at least 1 hour. When ready to serve, carefully run a thin-bladed knife around the edges of the flan to loosen it. Place a serving plate, face down, on top of the flan and, gripping the mold and the plate with both hands, invert it onto the plate. If there is caramel left in the mold, add a tablespoon or two of rum or water to the mold and swirl it over low heat until melted. Pour the caramel over the unmolded flan and serve.
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