This decadent Rum and Orange Flavored Creme Caramel Flan is rich, and creamy. Flan is one of those desserts that is hard to resist.
It is no surprise that this flan, a classic Spanish dessert, provides a twist that is a rich, sweet custard topped with caramel sauce. It’s similar to the French custard dessert, crème brûlée, only it is a bit denser and, instead of the brittle caramel top, the caramel is liquid. It’s one of those fancy desserts that look intimidating to make, but it’s quite simple. What I also love about this recipe is how creamy it is!
Flan is popular in many parts of the world: Europe, South America and in some Asian countries too.
The key is to bake the flan in a water bath, which regulates the temperature and evenly distributes gentle heat, ensuring that the eggs don’t curdle. I like using a loaf pan rather than a wide cake pan, so it’s easy to unmould without breaking, which, in my opinion, is key to having a successful flan.
The flan is dense because the recipe uses plenty of egg yolks, and it has a silky smooth texture. You’ll taste a nice dose of rum, balanced by a hint of orange and the naturally eggy custard. And since this is flan, there is a layer of addictive caramel on top of the whole thing.
With the added boost of the Mount Gay Rum and orange zest, they together give this flan an intense complexity. The orange provides a bright citrus note to cut the richness. The added raspberries for garnish provide the perfect presentation.
Looking for other dishes to serve before this delicious dessert? Check out these recipes for a delicious meal!
Rum and Orange Flavored Creme Caramel
- 2 1/2 cups sugar divided
- 3 cups whole milk
- 2 tbsp orange zest
- 1/8 tsp salt
- 6 large eggs
- 2 large egg yolks
1. Preheat the oven to 325°F. Place a 9- by 5- by 4-inch loaf pan inside a 9- by 13-inch baking dish or pan. Bring a large kettle or pot of water to a boil.
2. Stir 1 cup sugar and ¼ cup water in a medium saucepan over medium heat until well combined. Cook, without stirring but brushing and sugar crystals off the sides of the pan with a wet pastry brush, until deep amber in color. Swirl the pan occasionally to caramelize evenly. Immediately pour into the loaf pan and tilt the pan to evenly coat the bottom and a few inches up the sides.
3. Bring the milk, lemon zest, salt, and ¾ cup sugar to a simmer in a large saucepan. Meanwhile, whisk the eggs and yolks with the remaining ¾ cup sugar in a large bowl. Continue whisking while adding the hot milk mixture in a slow, steady stream. Strain through a fine-mesh sieve into a 2-quart liquid measuring cup or bowl with a spout. Skim any foam on the surface. Pour into the caramel-lined pan. The mixture will come all the way to the top. Very carefully place the dish in the oven, then carefully pour the boiling water into the dish so that it comes halfway up the sides of the loaf pan.
4. Bake until just set, but still slightly wobbly in the center, about 1 hour and 5 minutes. Carefully remove the flan from the water and cool on a wire rack for 30 minutes. Refrigerate uncovered until cold and set, at least 8 hours or up to 3 days.
5. To unmold, run a sharp knife around the edges. Center a serving plate on top of the pan and carefully and quickly flip the pan and plate together. Liftoff the pan and let the caramel run all over the top.